Title: English Egg Dishes
Categories: British Egg Breakfast Bbq
Yield: 1 Servings

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A few short recipes:

Egg-n-Soldiers

Children (and adults) often have Soft Boiled Egg-n-Soldiers as part of their breakfast. We boil the eggs for 3 minutes. Butter some bread (or toast) and slice it into half inch strips. These are are dipped into the eggs until all the yolk is eaten. The remaining part of the egg is then eaten with the egg-spoon. It's not a good idea to use silver or silver plated spoons for egg as there is a chemical reaction which makes the silver go black.

Brown egg-whites

Add the brown skins from onions to the water when hard boiling eggs . The white turns a nice shade of tan. The longer they boil the browner the yolk! Great for Easter.

Eggs for a wedding in Egypt.

In Egypt they 'boil' eggs for a special wedding dish. They place cinnamon sticks and ginger in a pan of water, along with the eggs, still in the shells. This is then put into a real low oven overnight (about 12 hours). The spices not only flavour the eggs but it turn the white a wonderful honey color (colour in G.B). The eggs, despite what you would expect, are fluffy and light.

Bird's Nest Eggs

Toast a piece of white bread on both sides so it's golden brown. Lay a thin slice of cheese onto the toast. Seperate the yolk from the white of the egg (I use the shells to do this as long as they are clean). Beat the egg white until it's stiff-n-fluffy. Arrange this on top of the cheese, leaving a small hole in the middle. Slide the egg yolk into the hole, sprinkle with a little salt & pepper. Place a small knob of butter onto the yolk. Place under a real hot grill until the white is golden and the yolk is set! Serve hot. This makes a nice light snack.

Bye for now! Ron in Merry Olde England (Blackpool on the NW coast) From: Ron Curtis

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