One of those food memories just popped up in my head as I was watching the John Lewis Christmas Advert no not a little me running downstairs the find a piano but a little Peter running down to see an egg cup sitting on a saucer and knowing what that meant Christmas or not.
Egg and Soldiers for breakfast!
As a child it was my out and out favourite breakfast and I would plop myself on the chair mum spooning an egg into my egg cup then cutting a line of toasted soldiers with a nice dollop of real butter. Mum have the soft-boiled egg down to perfection, perfect. They were never under done or over just right for dipping with your soldiers once she had removed the top of the egg, allowing access to the delicious interior.
The humble boiled egg has traditionally been seen as a very simple task for the full hardboiled egg but getting a dipping egg to the right consistency and runny-ness is an art. When I made egg and soldiers for my kids back in the day, the eggs were always cracking and mum explained eggs should be at room temperature and placed in cold water not boiled water she claimed it was an art to getting it right.
The yellowness of the egg inside was beautiful to view and how it clings to the soldier was something to behold as the butter melts. After dipping was over, spoon in hand it was time to clean out what was left in your egg, scrumptious.
Do kids have egg and soldiers these days?
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