Egg and Soldiers
Yesterday's writing included a scene at the breakfast table with Reg at the age of six. Now what would a little boy who lived on a farm in Sussex have for breakfast? Egg and soldiers of course! This was introduced to me by my husband when our kids were little. His Mum called them Eggs 'n Dip-in, and I've seen them called Eggy Soldiers as well.
As a result of my internet research yesterday, I followed the directions and made myself some this morning. I must say they are the best I've ever made. The secret is to boil the egg for 3 1/2 minutes. That makes the yolk the perfect consistency and temperature for dipping and absorbing that tasty yolk. I toasted the bread twice as long as I usually do, buttered it generously, and cut the crusts off. I have a feeling in depression era England in 1924, they'd have left the crusts on.
If you're wondering about my egg cup, it's made with the smallest terracotta pot you can buy and I glued letter beads with everyone's name on them for place markers last Easter. I dyed some eggs as well, hollowed them out and filled them with jelly beans and dollar store fuzzy chicks. I think I also included a rolled up slip of paper with an Easter riddle in it. I was going for an Easter equivalent of Christmas Crackers. When we were done eating everyone cracked their eggs and read the riddles aloud.