The Young Persons Survival Guide To Leaving Home
My daughter is in her last few weeks of school and it won’t be long before she will be spreading her young wings and flapping off into the big wide world. She and other young people like her would probably like to imagine themselves as gliding off into the big wide world. Fully able to handle whatever their new, independent life will throw their way, but age and wisdom tell us that is rarely the case.
As I’m typing this I can’t help but chuckle. As exciting as no longer having to answer to parents is, I suspect that there will be many head-scratching moments and maybe even frantic phone calls home for a little advice.
I thought I’d start slowly compiling a set of blog posts that my daughter and other young home-leavers may find useful. Just to save those awkward phone calls home.
How To Cook Runny Eggs And Soldiers
Tweet ThisWhy start with a ‘recipe’ on how to cook runny eggs and soldiers? Well, apart from being cheap and simple to prepare, making it perfect for any time of the day, it was once my go-to hangover cure, along with a pint of milk.
Now I’m not encouraging overindulging in alcohol, but I’m no fool either. My daughter does enjoy the odd drink, and I’m sure there will come a day when she has one too many and wakes up with a tongue like dried out old chamois and a stomach that feels like a tumble dryer on overdrive.
This ‘recipe’, my dear daughter, will help if you are hungry or hungover…
The ingredients are simple and should be staples in your dwellings.
When the water reaches a rolling boil (pictured) you can carefully add the eggs.
Boil The Eggs.
The contraption that looks a bit like an upturned dual letterbox is probably a toaster. If you don’t have one you can toast bread under the grill, failing that you can just have bread soldiers.
Runny eggs and soldiers are perfect to eat at any time of the day.
If you don’t have egg cups you can always cut a couple of sections out of the egg by the eggs came in.
Runny eggs and soldiers is cheap and simple to cook. Perfect for students.
10 minPrep Time
5 minCook Time
15 min
Save RecipeIngredients
- 2 med/large eggs (at room temperature are best)
- A small pan of water
- 2 slices of bread (or more if you are hungry)
- Butter or margarine
- Salt (optional- for taste)
- Pepper (optional - for taste)
- Vinegar (optional - I add a splash to the water to prevent lime scale build up)
Instructions
- Put the pan of water on the stove adding the vinegar if using.
- Toast the bread in the toaster (if you have) or under the grill. If you have neither then simply use bread. I like to allow my toast to cool a touch before buttering as this makes for stronger, more sturdy, soldiers for dipping. Bread soldiers are like unfit soldiers and don't stand up to being dipped so well.
- Once the water in the pan has reached boiling point (see third image down) carefully lower the eggs into the water. If you are using eggs straight from the fridge they may crack, if that happens lower the heat slightly.
- Cook room temperature eggs for four minutes and eggs from the fridge for five minutes. Remove from the pan and place into egg cups and allow to sit for a minute.
- While the eggs are sitting butter the toast and slice into soldiers, not too big or you won't be able to dip them!
- Slice the top of the eggs. Sprinkle with salt and pepper if using and enjoy.
Notes
If you prefer your eggs not so 'snotty' cook them for a minute more. Do bear in mind that small eggs need slightly less cooking.
How do you like your eggs?
© 2018, Debbie. All rights reserved.
Comments