How to make boiled eggs and soldiers

Fill a saucepan with enough water to cover your eggs and add a large pinch of sea salt. Turn the gas up high and get it to a 'violent' boil.

Use a pin to pierce a hole in the bottom of each egg. This stops the shells cracking when dropped into the boiling water.

An egg with a small hole in it.

Wait until the water is at a 'violent' boil.

Using a slotted spoon quickly add all eggs to the boiling water

Do not reduce the heat when you add the eggs.

Start a 5 minute timer (for smaller eggs reduce the time to 4 minutes)

Start some nice toast

Get your warm plates ready with 2 egg cups on each

Eggs boiling away.

After 4 minutes (with 1 minute remaining) take the pan off the heat

1 minute to go!!!

Once the eggs have had 5 minutes take them out as quickly as possible with the slotted spoon and put on a tea towel to dry.

Butter toast

Put 2 slices on top of one another and slice down the middle

Then slice into fingers

Using a bread knife and give a quick tap 3/4 of the way up the egg (use a tea towel to hold the egg if you don't have asbestos hands)

Slice through the egg quickly. Don't worry if you cut slightly through the yolk just use the shell to hold all in place.

Cut right through the egg and hold together.

Add the eggs to the egg cups and sprinkle with salt flakes.

Freshly ground black pepper

Perfect

Dip your soldiers into the creamy yolk.