Better Boiled Egg
For something quick, tasty and filling, it’s hard to beat the simple pleasures of a soft-boiled egg. You can make it even more enjoyable with the addition of a dollop of Dairygold, and once you add a few soldiers to the ranks, you’re set up to be satisfied within minutes.
- 1 large egg
- 1 teaspoon Dairygold
- 2 slices bread
- Salt and pepper to season
Place your egg into a saucepan and cover with cold water.
Place the pan over a medium-high heat and bring to the boil.
Once the water is boiling, bring to a simmer, then start your timer depending on how you like your eggs:
Boil for 2 minutes for medium-set (i.e. runny yolk and slightly loose whites)
Boil for 3 minutes for a firmer white and slightly thickened yolk
Boil for 4 minutes for a set white and yolk, with the yolk’s centre still creamy
Remove the pan from the heat, place it in the sink, and run the egg under cold water until cool enough to handle.
Meanwhile, pop your bread of choice into the toaster.
Placing your egg in an eggcup, remove the top of the shell by gently cracking all round with a teaspoon. Add salt and pepper to taste.
To enhance its creamy texture and flavour, use a fresh teaspoon to pop a small scoop of Dairygold into the freshly boiled egg.
By now, your toast should be up. Slice into soldiers and serve.