Soldiers (food) facts for kids
A toast soldier is a fun and tasty way to eat toast. It's a thin strip of toasted bread. People often dip these strips into a soft-boiled egg. The egg usually has its top cut off. The name "soldier" comes from how these strips stand up straight, like soldiers on parade!
Toast soldiers
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| Alternative names | Fingers (Ireland) |
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| Type | Toast |
| Place of origin | France |
Contents
What Are Toast Soldiers?
Toast soldiers are long, narrow pieces of toast. They are perfect for dipping into runny foods. Most often, they are used with a soft-boiled egg. The top of the egg is usually removed. This lets you dip the toast right into the runny yolk.
You can make toast soldiers from almost any kind of bread. White bread is a common choice. Once toasted, the bread is cut into strips. These strips are usually about an inch wide.
Where Does the Name Come From?
In France, these toast strips are called mouillettes. This word comes from the French verb mouiller, which means "to wet" or "to dip". Other French names include Apprête and mouillons. In some parts of France, like Normandy, they are called piquettes. In Lorraine, they might be called lichettes.
The English term "eggs with soldiers" is newer. It seems to have become popular around the 1960s. One of the first times it appeared in print was in a book in 1966. It might have become well-known because of TV commercials for eggs. These commercials featured famous actors.
How Are They Made?
Making toast soldiers is simple. First, you toast a slice of bread. You can toast it lightly or until it's golden brown. After the toast is ready, you cut it into thin strips. These strips are usually about the size of a finger.
Some people even use special tools to cut their toast. There are devices that help cut the bread perfectly. You can also find shaped cutters. These cutters can make your toast soldiers look like little human figures.
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A Bit of History
The idea of dipping toast into eggs has been around for a long time. A French writer named Alphonse Daudet mentioned mouillettes in his novel Le Petit Chose in 1868. He wrote about someone cutting mouillettes for creamy eggs. This shows that people were enjoying toast strips with eggs over 150 years ago!
