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Dippy Egg and Marmite Soldiers
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Chef :
AndreaDippy Egg and Marmite Soldiers
This is more of a technique on how to get the perfect solid egg whites but runny egg yolks in the middle.
Cooking instructions
* Step 1
In a small saucepan bring water to a simmer (over medium-low heat). Add the eggs once the water is bubbling. Cover with lid and set timer for 2 minutes for room temperature eggs and 3 minutes for fridge cold eggs.
* Step 2
Turn the heat off and leave for a further two minutes. I tried both leaving and removing the pan from the hob at this stage and if its removed from the hob the egg whites are still slightly runny.
* Step 3
To stop the eggs cooking further place them in a bowl with cold tap water until ready to use.
* Step 4
In the meantime time toast the bread. Spread butter then marmite on the toast and cut into thin strips.
* Step 5
Place the egg in an egg cup and cut about 1/3 of the egg away using a sharp knife. (save the cut away egg as it can be scooped out and eaten)
* Step 6
Any remaining egg in the shell can be scooped out with a spoon and eaten.
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