Soft-Boiled Dippy Eggs with Buttered Toast Soldiers

Why You’ll Love This Recipe

• Fast, comforting, and nostalgic—perfect for breakfast, lunch, or a late-night snack.
• Reliable soft yolks with set whites thanks to precise timing.
• Minimal ingredients with big payoff: buttery toast, silky yolk, bright chives.
• Kid-friendly and crowd-pleasing; easy to scale up.

Grocery List

• Produce: Fresh chives
• Dairy: Large eggs, unsalted butter
• Pantry: Country or sourdough bread, flaky sea salt, black pepper

Full Ingredients

For the soft-boiled “dippy” eggs

• 4 large eggs (cold from the fridge)
• 1.5 quarts (1.4 liters) water, plus more as needed
• Ice bath for shocking (2 cups ice + 2 cups cold water)

For the toast soldiers

• 4 slices good country or sourdough bread, about 1/2 inch (1.3 cm) thick
• 2 tablespoons unsalted butter, softened

For finishing

• 1 tablespoon fresh chives, finely snipped
• 1/2 teaspoon flaky sea salt (plus more to taste)
• 1/4 teaspoon freshly cracked black pepper

Step-by-Step Instructions

Step 1: Bring water to a gentle boil

Fill a medium saucepan with 1.5 quarts (1.4 liters) water and bring to a gentle boil over medium-high heat (212°F / 100°C at sea level). Prepare a small ice bath (2 cups ice + 2 cups cold water) for briefly shocking the eggs after cooking.

Step 2: Lower in the eggs and set a precise timer

Using a spoon or spider, gently lower 4 cold eggs into the boiling water. Maintain a steady but not violent boil. Start a timer immediately for 6 minutes 30 seconds if your eggs are fridge-cold. If your eggs are room temperature, 6 minutes yields a similarly runny yolk with set white.

Step 3: Stop the cooking at the sweet spot

When the timer sounds, transfer eggs straight into the ice bath for 45–60 seconds. This halts the cooking while keeping the eggs pleasantly warm. Dry the shells with a towel.

Step 4: Toast and butter the soldiers

While the eggs cook, toast 4 bread slices until golden and crisp on the outside but still tender in the middle. Use a toaster (about 2–3 minutes) or bake on a rack in a 375°F (190°C) oven for 8–10 minutes, flipping once. Spread the hot toast with 2 tablespoons softened butter. Cut each slice into 1/2–5/8 inch (1.3–1.5 cm) wide “soldiers.”

Step 5: Set the scene

Snip the chives. Place each egg upright in an egg cup. Using the back of a spoon, gently tap around the egg’s crown, then lift off the top; or use a small serrated knife to carefully saw off the top 1/2 inch (1.3 cm). Wipe any stray shell.

Step 6: Season and serve immediately

Sprinkle each egg with a pinch of flaky sea salt and a few grinds of black pepper. Add a shower of chives. Dip the buttered soldiers into the warm, runny yolk and enjoy right away.

Pro Tips

• Egg temperature matters: 6 minutes 30 seconds for fridge-cold large eggs; 6 minutes for room-temp. For extra-large eggs, add 30–45 seconds; for medium, subtract 20–30 seconds.
• Altitude adjustment: Add about 15–20 seconds per 1,000 ft (300 m) above sea level to account for lower boiling temperatures.
• Gentle boil, not a hard rolling boil—excessive bouncing can crack shells and toughen whites.
• Use a serrated knife or egg topper for a clean cap removal; tap gently to avoid shell shards.
• Butter the toast while hot so it melts into the crumb for maximum flavor.

Variations

• Parmesan-Garlic Soldiers: Rub hot toast with a cut garlic clove, butter, then shower with 2 tablespoons finely grated Parmigiano Reggiano before slicing.
• Everything-Seeded Rye: Use rye bread; butter and sprinkle with 1 teaspoon everything bagel seasoning before cutting.
• Spring Dip-Ins: Swap some soldiers for blanched asparagus spears tossed with a touch of butter and salt.

Storage & Make-Ahead

Soft-boiled eggs are best eaten immediately. If needed, you can cook the eggs 30–45 seconds shy of doneness, chill completely in an ice bath, and refrigerate in the shell for up to 2 days. To rewarm, lower into gently simmering water for 60–90 seconds. Toast soldiers should be made fresh; however, you can slice and freeze bread in advance, then toast from frozen.

Nutrition (per serving)

Approximate per serving (2 eggs, 2 slices bread, 1 tablespoon butter): 400 calories; 23 g fat; 31 g carbohydrates; 18 g protein; 2 g fiber; 500–700 mg sodium (varies with bread and salt). Values are estimates.