![]() If you are making more than 1 egg, it's a good idea to plunge the cooked eggs into a bowl of iced water - this will stop residual heat from cooking the eggs more than you want it. Sprinkle lighly with salt, dip a soldier in, and savour the delight of one of the easiest breakfasts ever invented. ![]() When the egg is ready, put it in an egg-cup and slice the top off. When toasted, spread generously with butter and cut the toast into strips 2.5cm (an inch) wide. While the eggs are cooking, toast your bread. As soon as the water is boiling, start your timer and turn down the heat so that the water is simmering gently. Put them in a pan and cover to a depth of 1cm (half an inch) with cold water. Good hard-boiled egg for a picnic.ĩ minutes - yolk a bit chalky, rubbery white. White fully cooked.ħ minutes - yolk set throughout, but not hard. 44 results for 'egg and soldiers set' RESULTS Price and other details may vary based on product size and colour. This is how they turned out:ģ minutes - runny yolk, slightly wobbly white.ĥ minutes - yolk partially set around the edges, centre still runny. I boiled four eggs, one for 3 minutes, one each for 5, 7 and 9 minutes. : : : : : : : : : Personally I prefer toast soldiers for dipping into a runny egg - those bread ones are too. The resultant row of strips could be said to look like soldiers standing in rank on parade, all in line. Many factors affect the outcome of your egg-boiling exploits, including the temperature and age of your eggs, the amount and temperature of the water and, critically, cooking/standing time. To turn bread or toast into soldiers, all you need to do butter a slice of bread, then further cut it lengthways 5 or 6 times. Serve with potato salad, made with par-boiled new potatoes, mixed with 2 tbsp mayonnaise and 1 tbsp creme fraiche, and sweetcorn, heated in a pan with a little butter.Nothing could be simpler than boiled egg and toast soldiers, but I have in the past struggled to get a boiled egg the way I like it. Cook for 7-9 mins until golden, turning constantly to ensure the breadcrumbs dont burn.ģ. Carefully lower each goujon into the oil (I did this, not my son dont call the health & safety police!). Add the oil to a large frying pan and heat until it starts to shimmer. Press down to make sure the coating sticks.Ģ. Dip the each turkey strip first into the flour, then the egg and finally the breadcrumbs. ![]() Put the flour, eggs and seasoned breadcrumbs onto three separate plates. Nothing special, nothing fancy, but all the lads own work (with a little help from his five-year-old brother).ġ large turkey breast, cut into long strips (you should have about 10 strips)īreadcrumbs, made from 2 slices of wholemeal bread, whizzed in a food processor with 1 tsp paprika and 1 tsp black pepperġ. Get a set or just the one to add a bit of colour to your serving set. You will be proud to serve toast and jam from this stunning plate. This is my boys latest effort: breaded turkey goujons, with potato salad and sweetcorn. This lovely Polka Dot 6 1/2 inch Plate is hand decorated in Stoke on Trent in a favourite pattern, Polka Dot. I learned to cook at school, not because my mum encouraged me, but because she was such a dreadful cook (God rest her soul) that I figured Id need to learn or starve when I left home. Nothing fancy a pancake here, a toad-in-the-hole there, eggy soldiers, ham-and-cheese topped pizzas. Soldiers are called mouillettes in French, but also Apprte, mouillons, piquettes in French Normand and lichettes in Lorraine Franconian. ![]() The shape lends itself to dipping into a soft-boiled egg that has had the top removed. It finally looks as though my influence has rubbed off because my eight-year-old son has become interested in cooking lately. A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. ![]()
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