Boiled eggs and soldiers

Anya Jensen4th February 2017

Every single weekend- (almost without a fail) – we have boiled eggs and soldiers for breakfast. I am not trying to claim that they’re a particular Danish thing, but I have eaten boiled eggs and soldiers since I was a child. In Denmark, we call these eggs ‘blødkogte æg’ which directly translates to soft boiled eggs. 

However – and this is important; – we always eat toasted rye bread with our eggs, and that is a bit of culinary delight. I absolutely adore the creamy smooth egg and the crusty sourdough rye bread with lashings of butter and a sprinkle of salt. The Danes eat a lot of rye bread. Most people have it as a staple part of their diet. My grandmother used to say that “white bread makes you weak and squidgy, but rye bread makes you strong and fierce”. I still live by her funny words, and we all love rye bread in this house. It is simply comforting food, and there is almost nothing better!

When we boil our eggs, we boil the water in a large saucepan, add some salt (which will stop the eggs from cracking) and put the eggs in (ladled on a spoon – one-by-one) for 5 minutes and 55 seconds. That way the eggs are perfectly cooked, not too runny, but creamy and yummy.I love our Sunday morning tradition. There is something hyggeligt and homely about traditions. They make you feel part of something and gives you a sense of belonging, and feeling safe!

Have you got any specific things you eat on a certain day? Or any traditions you remember from when you were small? Do you cook Boiled eggs and soldiers perhaps?

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