Send your toast soldiers back to the barracks. Switzerland didn't get to be the country it is today by having a soft centre.
All year round, but especially come Easter time, hard boiled eggs are a snack of choice. You can't help but notice the "Picnick-Eier" (picnic eggs) in the shops. The shells of these ready-boiled eggs are brightly painted in every shade of the rainbow. Sometime they're patterned too, or they even sport the Swiss flag. The shades vary in many different ways. But when it comes to eating them the rules are, as we've come to expect in Switzerland, exact (or should that be eggs-act?).
After you've peeled off the luminous shell you need to season the egg before you bite in. And plain old salt and pepper won't cut the mustard. Ironically, neither will actual mustard. You need to sprinkle your egg with a magical powder know as "Aromat" (shown below).
This stuff has been around since the fifties and I think the best way to describe it is as a powdered version of a stock cube which, incidentally, was invented in Switzerland).
I'm not sure, however, that crumbling an oxo cube on your boiled egg will have the same effect. This stuff is a unique blend of salt and spices. And it's pretty good. I'd recommend giving it a try.
Zoe loves the eggs, albeit without the Aromat. She eats them at least twice a week for breakfast.
For this Brit, however, you can't beat a dippy egg. And pass me the plain old salt.
Mike Stuart moved to Switzerland in 2013 when his better half Zoë landed a job in Zurich.