Soft Boiled Eggs with Toast Soldiers

Ingredients

Instructions

1. 1

   PREPARE THE ICE BATH: Before starting, fill a bowl with ice and cold water and set it near the stove. This is essential for stopping the cooking at the perfect moment. Have your eggs at room temperature if possible - cold eggs are more likely to crack when they hit boiling water.

2. 2

   BOIL THE EGGS: Fill a medium saucepan with enough water to cover the eggs by 1 inch. Bring to a rolling boil over high heat. Using a slotted spoon, gently lower each egg into the boiling water one at a time. Start your timer immediately. Cook for exactly 6 minutes for jammy, runny yolks, or 7 minutes for yolks that are slightly thicker but still soft in the center.

3. 3

   STOP THE COOKING: As soon as the timer goes off, use the slotted spoon to transfer the eggs immediately to the ice bath. Let them sit for 1 minute - this stops the cooking process and prevents the residual heat from continuing to cook the yolk.

4. 4

   MAKE THE SOLDIERS: While the eggs cook, toast the gluten-free bread until golden brown and crispy. Spread each slice generously with butter while still hot so it melts into the toast. Cut each slice vertically into 4 strips (about 1 inch wide) - these are your 'soldiers.'

5. 5

   SERVE: Place each egg in an egg cup (pointed end up). Using the edge of a knife or a spoon, tap firmly around the top third of the egg to crack the shell, then lift off the top like a lid. If you don't have egg cups, you can nestle the eggs in a small pile of salt on a plate to keep them upright. Sprinkle the exposed egg with flaky sea salt. Serve immediately with the buttered toast soldiers for dipping into the runny yolk.