The Thailand expat forum for Travel, Lifestyle and Fun.

The Fresh Prince

I've mentioned these before in various egg threads and I thought seeing as I've got a load of eggs left over from Tuesdays rice pudding, I'd show you guys how to make 'um.

This was one of my favorite meals when I was at uni, and since then I've found its a great way to get kids who don't like eggs to eat eggs. you just call them footballs and they're none the wiser. Kids are so gullible.

P.s in case you hadn't guessed it, I invented this!!!!! If you think you've had this anywhere else then your confused.

First off, get a pot of boiling water on the go. When I was a rich uni student and the government was paying for everything, I obviously would have used Evian water for this but today we're just going to use normal peasant water out of the tap.

Season with some salt for taste and it makes it boil quicker.



Then separate you egg yolks from the whites. We're going to throw the whites away. If your concerned about wasting all that egg then you could make a meringue or something.

I like 2 egg footballs per piece of toast, but if your coming to the end of your student loan then one will do.

I've put them into a bowl so that I can transfer them all to the water at the same time.



I used the half/half egg shell technique to separate them.

Next up, get your bread in the toasting oven because the eggs cook quicker than the toast.


Now get your eggs in.

They really don't take long. 1min 30 - 2mins max to keep them nice and runny.



A spoon with holes in would have been handy to get them out but I made do with 2 of those Chinese spoons. You don't want to get any water on your toast.



On top with a little sea salt and black pepper and I didn't have any brown or red sauce so I splashed some Lea & Perrins over them.



Then when you cut into them you get all that lovely yolk running all over your bread without any white to get in the way!