Egg cups are most frequently used during breakfast.
Egg cups are used to cradle soft-boiled eggs, keeping them upright while they're being consumed. Although egg cups aren't used as frequently now as in the past, they're still found in many old sets of dishes and can be very handy breakfast accessories. The key to using an egg cup is to neatly slice off the top of the egg, avoiding any additional cracks in the sides of the shell. This allows the egg to sit straight in the egg cup, decreasing the chances of yolk spillage. The egg can be scooped out of the shell with either a or strips of toasted bread.
Instructions
1. Place the egg in a saucepan and fill the saucepan with cold water until the water covers the egg. Sprinkle a bit of salt in the saucepan and place it on the stove over medium heat.
2. Bring the water to a rolling boil. Cover the saucepan and remove it from the stove. Allow the pan to rest, covered, for 1 to 5 minutes, depending on how solid you like your egg. Remove the egg from the saucepan and hold it under cold running water for about 60 seconds.
3. Place the large, rounded end of the egg in the egg cup. Pick up the egg cup and, gripping the egg at its base, tap the pointed top of the egg gently against the edge of a table or counter. Alternately, you can use the back of a spoon or the edge of a knife to gently tap at that spot on the shell. The goal is to create a small crack just below the point of the top.
4. Use a butter knife to slice off the top of the egg, starting at the cracked area. This will create a hole that's about the size of a nickel in the top of the egg. Discard the cut-away top of the shell. Season the egg with salt and pepper, if desired.
5. Toast some bread in the toaster and slice the bread into strips narrow enough to dunk in the egg. Eat the egg with the toast strips, using a small spoon to scoop out the bits that are hard to reach. Be careful not to crack the sides of the shell. Discard the empty shell when finished.
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