|Ready for dipping - well, almost, as soon as the top is knocked off.|
The critical device needed for this to work is an egg-cup. Matilda now uses my child-hood egg cup - a footed egg cup from Carlton Ware. Sadly, CW is now defunct but I'll be sourcing a second one for Tessa from Ebay or such, as all need to be treated as equals! I believe that my Aunt Liz gave me the egg cup when I was young, and my brother Chris also holds one.
After much experimentation and guidance from my father (and, believe it or not, confirmation from a Martha Stewart magazine), here is how I make them.
- Bring a pot of water to a rolling boil
- Place in requisite number of room-temperature eggs (just immerse the eggs in a bowl of warm water for a few minute to bring them to room temp from the fridge)
- Boil in water for exactly four minutes
- While the water is boiling, make once piece of toast per egg, butter it, and cut into strips
- Remove eggs into egg cups
- Place on table, and using a butter knife, whack the top off the egg.
The egg white will appear cooked (just like a hard-boiled egg), but if not already visible a jab of the knife into the white should reveal the runny yolk.
Matilda will now demonstrate how it works:
|Firstly, dip your soldier into the yolk. If you dip too deep, you'll overflow the yolk and lose valuable dipping material. Which Matilda has done.|
|Bite off the yummy eggy toast, and repeat. The beauty of a one-egg-per-person ratio is that double-dipping is completely acceptable. Enjoy!|
As a final note, I always recall a little bit of runny white floating around, and still eat mine that way. I believe that there is now much concern about salmonella poisoning and such, but I've never had an issue!