someone told me little kids shouldnt have them? i loved them as a kid and sure my little ones would too.
tips and advice on the time needed to boil them would be great.my mum could do it to perfection but i personally have never tried…

ps.they need to be liquid,just but then turn to solid during the time needed to eat one. fantastic! god id kill for one now…mmmmmmm!

mmmm delicious! Can't see why your kids can't have them.

I boil my eggs for 5 mins

mrst

My 18 month old has the reasonably regularly and loves them. No problems I know of… I imagine the overbearing nannying reason is that because they're not cooked through (eg the yolk's solid) they could have salmonella.

Delia's method works for me…get some water simmering in a pan, prick eggs at the rounded end with a pin then put in water for 1 minute. After 1 minute of simmering, turn off heat and put a lid on the pan, leave for 6 minutes for runny yolk, 7 minutes for creamy yolk.

Works evey time and serve with marmite soldiers. My kids wolf them down. (I think under 12 months they shouldn't have runny eggs? Mine are 3 and 18months)

This is my dinner sorted for this evening..!

On Sunday night i had a sudden urge to have egg and soldiers. Used Delia's method as described above and it was all good. Luckily i had a nice loaf of Warburton's Toastie in the freezer as them soldiers need to be made using white bread for that proper old school touch.

It was spectacular.

Boil the water in your kettle, place 2 eggs in a pan, turn the heat up to warm the pan for 15-30 seconds then pur the water in. Dont leave the water boiling away or you will crack the eggs, turn it down until it is just simmering nicely.

5 mins 15 seconds is perfect for me, firm white, nice runny yolk. You need to eat them straight away as they keep cooking in the shell.

They said he couldnt boil an egg…….

since the poaching thread just before Christmas, boiled eggs have been firmly usurped in our house.

Obviously on a nice slice of toast so the runny yolk seeps into it……

oh, poaching! now i havent had a poached egg since the earth cooled down.
weird how they taste different,poached,scrammbled or boiled

cant stand them cold tho and egg mayonaise is the devils creation..YUK! id rather eat me own do do! 😯

<googles poaching pans>

don't bother;

here is what you need to know.

http://www.singletrackworld.com/forum/topic/poached-eggsal-last

I personally favour the clingfilm method but that will offend the purists on here.

What you need is one of the below; perfect soldiers every time. you simply rock the thing over bread before toasting which scores/cuts it, allowing you to snap off the soldiers after toasting. The real genius bits are the "yolk bayonets" which are the long thinner bits at the edge!!! I use mine every Saturday morning!

http://www.amazon.co.uk/gp/product/images/B000IJDGJK/ref=dp_image_text_0?ie=UTF8&n=11052681&s=kitchen

OMFG!! 😯

That's a truly great product.
Though it's generally Quail Eggs with Asparagus Dippers when one's back at the country pile. Toodle-pip.

so is it safe to say, that eating them runny is ok???

Even better than that

Get a Tefal Toast'n'Egg, they're genius – 2 slice toaster with egg poacher/boiler attached (will do 1 poached or 4 boiled eggs at a time). The toast is done not long before the eggs are ready, giving time to butter and slice it 😉

Boiled eggs taste even better when you've just gone down the garden to collect the eggs. Ours live in the tack room, by the stable at the bottom of the orchard 8)

Four chickens = four eggs a day

Really fresh eggs are the key to lovely poaching, as they hold together really well. Ours are often difficult to fry, because they don't spread out in the pan.

I personally favour the clingfilm method but that will offend the purists on here.

Finally it looks like i will bother to try and poach an egg!

How long poaching time incidentally?

Get a Tefal Toast'n'Egg

if those work as good as they sound they get my vote for invention of the century. Are the toast slots deep enough for proper sized warby bread tho?

Jamie – 5 minutes works for me for a runny-tastic yolk but I do find I need to sort of push the clingfilm wrapped egg into the water at first to ensure it doesn't float, the top of the egg doesn't cook properly then.

Genius method though and minimal washing up!

@Donk – unfortunately the slots aren't very deep (I rotate the slices mid-way through toasting if they're big slices), the other iffy thing about it is you need to oil the poached egg pan thing each time otherwise the egg doesn't come out very easily. Other than that though it works a treat.

I rotate the slices mid-way through toasting if they're big slices

Why is it so difficult to make a proper sized 2 slice toaster?

donk,
its a conspiracy theory linked to worldwide wheat prices…its all linked to the mafia and al qaeda…bread burning equates to gross increase in usage of 176.259% per annum…honest

Notter – Member
Jamie – 5 minutes works for me for a runny-tastic yolk but I do find I need to sort of push the clingfilm wrapped egg into the water at first to ensure it doesn't float, the top of the egg doesn't cook properly then.

Genius method though and minimal washing up!

Cheers dude.

I love egs & soldiers and so do my children especially duck eggs! nom nom nom.

Not done a [soft] boiled egg since sorting out how to do brilliant poached eggs.

I do find I need to sort of push the clingfilm wrapped egg into the water at first to ensure it doesn't float, the top of the egg doesn't cook properly then

When you 'wrap' the egg in cling film just try to get as much air out from above the egg as possible, it'll then float lower and cook better. also if the cling film is very grippy you might need to oil it a little before breaking the egg in – this way the cooked egg just drops straight out and looks wicked 🙂 4 mins cooking time for me with eggs produced by our own hens.

my number 1 tip is not to keep your eggs in the fridge

other than that, 4 min in boiling water and a further 1 min with the heat turned off

homemade bread makes crap soldiers though, tends to be too soft 🙁

re: sharkbait.

If you overdo the twist at the top you get a little wispy bit of white which doesn't look quite as good. My latest technique mod therefore is to minimise the air content as described, but then after a short bit of cooking snip the top of the clingfilm where the last bit of air is, which allows it to sink properly.

4mins or just above for me, depends a bit on the egg size too.

after a short bit of cooking snip the top of the clingfilm where the last bit of air is, which allows it to sink properly.

That sounds like a good idea….. it would also make it a bit easier to get the egg out of the cf! Will try that one tonight 🙂