Hattie shows you how to...
- Credit: Archant
... make great bolied eggs with soldiers
Toast soldiers dipped into golden yolks – there’s no better way to enjoy the eggs laid by your own hens!
Hattie says: Always ask Mum or Dad if it’s ok to use the kitchen, and make sure there’s a grown-up around when you are cooking. Remember to wash your hands before starting, and always leave the kitchen clean and tidy!
For each person, you will need:
One or two eggs
One or two slices of bread
Butter or spread
- 1 Chicken coops - the dos and don’ts!
- 2 The chicken breed guide: Hamburgh
- 3 How to: create the perfect chicken run
- 4 Keeping livestock in winter: housing, shelter and feeding
- 5 The chicken breed guide: Campine
- 6 Bird Flu prevention zone declared across Great Britain
- 7 WIN: a pair of Mul-T-Lock ArmaDLocks worth £400!
- 8 The chicken breed guide: Sicilian Buttercup
- 9 The chicken breed guide: Croad Langshan
- 10 Smallholding for Beginners part 4: identifying (tagging) your sheep and goats
Try to take the eggs out of the fridge half an hour before cooking them. If you forget, pierce the round end with a pin – this helps to stop the eggs from cracking.
• Heat a small pan of water until it is simmering.
• Using a spoon, carefully lower the eggs into the water.
• Cook gently for three to four minutes, depending on the size of the eggs, and how soft you like them.
• Toast the bread, butter it and cut into fingers.
• Remove the eggs from the pan with a spoon.
• Serve the eggs in egg-cups, with toast soldiers for dipping.