Eggs in a Glass
This simple yet elegant breakfast dish – soft-boiled eggs served in a glass with melting butter, fresh herbs, and seasonings – is quick to prepare and offers a hearty start to the day. Perfect for a leisurely weekend or a special occasion.
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Introduction
As the first sunbeams of the weekend appear, or simply as a special treat on an ordinary day: Eggs in a Glass are a true classic of German breakfast culture. This dish embodies an uncomplicated elegance that warms both the palate and the soul. It is the perfect choice for those who desire a quick, nutritious, yet refined breakfast. Preparation is incredibly simple and requires no special culinary skills, yet the result always looks impressive. It’s the ideal blend of traditional home-style cooking and a touch of luxury, promising a relaxed start to the day and transforming the breakfast table into a small feast.
Ingredients
- 4 Stück Eggs (medium size)
- 20 g Unsalted butter
- 2 EL Fresh chives, finely chopped
- 1 Prise Sea salt
- 1 Prise Freshly ground black pepper
- 1 Prise Vinegar (optional, for poaching water)
- 2 Scheiben Whole wheat toast (optional)
- 2 Tassen Ice cubes (for ice bath)
Instructions
- Carefully place the eggs into boiling water and soft-boil them for 6-7 minutes, so that the yolk is still runny. A small dash of vinegar in the cooking water can help the egg white to hold together in case of cracks.
- While the eggs are cooking, finely chop the chives and cut the butter into small pieces. Prepare two heatproof glasses or cups.
- After cooking, immediately quench the eggs in ice water to stop the cooking process and make peeling easier. This also minimizes the risk of the yolk cooking further.
- Carefully peel the quenched eggs, preferably under cold running water, to remove small shell pieces and keep the eggs undamaged. The shell should come off easily.
- Place two peeled eggs into each glass, ensuring they are not crushed. The residual warmth of the eggs will gently melt the butter.
- Distribute the butter pieces over the eggs. Generously sprinkle with fresh chives and season with sea salt and freshly ground black pepper.
- Serve immediately, optionally with toasted, crispy whole wheat toast for dipping. Enjoy this simple yet elegant breakfast.
Nutrition
Tips & Variations
- Add a splash of vinegar to the cooking water to help the egg white hold together better if cracks appear and prevent leakage.
- Experiment with different herbs like chives, parsley, or dill for varying flavor notes and fresh accents.
- Serve Eggs in a Glass with crispy whole wheat toast, baguette, or fresh rolls for dipping.
- Poached eggs instead of soft-boiled provide a delicious alternative and change the texture of your breakfast.
- Prepare all ingredients while the eggs are cooking to optimize your preparation time.
Frequently Asked Questions
- How can I ensure the yolk stays runny?
- Pay close attention to the cooking time of 6-7 minutes and immediately quench the eggs in ice water to stop the cooking process.
- Can I prepare Eggs in a Glass with other herbs?
- Yes, besides chives, parsley, dill, or a fine herb mix are excellent choices to add variety.
- What side dishes pair well with this dish?
- Toasted whole wheat toast is ideal, but fresh rolls, baguette, or even a slice of ripe avocado also taste wonderful with it.
- How long do cooked eggs last in the refrigerator?
- Cooked eggs can be stored in the refrigerator for up to 7 days, but are best enjoyed freshly prepared.