Eggs In A Glass

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This is THE breakfast classic of Viennese coffeehouses, where it has been served for many generations. Usually, it is being served in a stemmed champagne cup, which originally invited the immature nonsense of comparing its appearance with the male anatomy.
Although the two eggs with the long stem of the glass can invoke sexual imagery, it is the egg lover who loves this simple dish most, for the ease it provides to eat soft boiled eggs, without the trouble of peeling them or chopping the top off with a butter knife. 🙂
However, my love for this dish leads all the way back to my childhood, when my mother served the soft eggs in regular glasses for all the family, sprinkled with fresh ground black pepper, a pinch of salt and a dollop of fresh butter, with some hearty farmers bread to soak up the yolk from the bottom of our glasses. To this day, nothing has dimmed my love for eggs in a glass, except that the 2 eggs my mom used to serve me have nowadays grown into five or six eggs. 🙂
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Bon Appétit ! Life is Good !
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Click here for more Eggs on ChefsOpinion

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: instead of boiling the eggs covered in water, steam them in a egg cooker or Chinese steamer; the steam lets you peel the soft eggs easier without breaking them

: for me personally, generously buttered raisin bread is the only way to go with eggs in a glass…..

: when the eggs are done to your preference, schock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively (more rustic, and authentic to what was served in my childhood home, cut them in half over the glass, then spoon the egg into the glass