boiled eggs and soldiers

The timing of boiled eggs is all important - but it is very personal. Only you know how you like your eggs. Serve them with toasted crusty bread spread with unsalted butter cut into soldiers - and a dazzling dash of TABASCO® Brand Green Pepper Sauce.

Serves: 4

4 fresh free range eggs
TABASCO® Brand Green Pepper Sauce for dashing
4 slices of crusty bread
unsalted butter

Method:

1. Lower eggs carefully into a pan of gently simmering water using a pair of tongs, or a spoon, making sure eggs are completely immersed. Timing depends on the size of the eggs - so this is just a guide. Cook for 3 1/2 minutes for set whites eggs and runny yolks for medium eggs, up to 5 minutes for larger eggs.

2. Remove top of the shells, either with the ‘peel with the back of the handle of a teaspoon method’ or the ‘slash it off in one with a knife’, then eat the first spoonful of white. Add a dash of TABASCO® Brand Green Pepper Sauce to the yolk and dunk in the soldiers made from toasted crusty bread spread with unsalted butter and sliced into strips.

3. Hard boiled eggs need 10 - 12 minutes. Then remove from pan into a bowl of cold running water under the cold tap. This prevents a grey line forming around the yolk. Peel away shell.

Tips:

Oeufs Mollet are soft boiled eggs with firm whites. Cook these for 6 minutes, depending on size, then plunge immediately into cold water and peel off shell. Use in salads.

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