A simple and comforting dish for breakfast, tea or supper – Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school.
A Much-Loved Childhood Breakfast Favourite
My recipe today for Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school.
It would have been her 89th birthday on the 22nd October, and I have been thinking about her more than usual over the last week.
Not that we knew this simple egg recipe as Egg in a Cup! It was always known as Buttered Boiled Eggs.
Mum would boil 2 eggs each, until cooked but with a runny yolk, then she would chop the eggs with the back of a fork, add some butter, salt and white pepper, and roughly mash the eggs with the butter and seasonings.
We were then served this delightful eggy dish in a small bowl, mug or a large cup, with toast or bread and butter on the side.
The marriage of salted butter with white pepper, and soft boiled eggs was so comforting, as well as filling too.
I’ve since found out, via my Instagram post last week, that this much-loved childhood dish has many other names.
And I thought it might be fun to share some of the other names here:
- Egg in a Cup
- Eggs in a Cup
- Chopped Egg in a Cup
- Choppy Eggs
- Mashy Eggs
- Eggy Cup
- Chappie Egg
- And finally, what we used to call them, Buttered Soft Boiled Eggs.
Many followers and friends on Instagram said they were given these buttery eggs when they were ill or feeling under the weather, and I can see why.
I’ve shared this simple method below, and I DO hope you enjoy this delicious breakfast dish if you make it – please do let me know, Karen
Substitutions and Culinary Notes
Boil the eggs to taste, for example, 5 to 6 minutes will give you a gooey soft yolk.
4 minutes will give you a very runny egg yolk with a just set egg white, and 8 to 9 minutes will give you a hard boiled egg.
If using salted butter, be careful when seasoning with salt – you may not need any at all.
The cooking time will depend on the size of the eggs, I used medium eggs.
White pepper is traditional, but you can use black pepper if you wish.
More Egg Recipes
- Anglesey Eggs (Ŵyau Ynys Môn)
- Coddled Eggs with Smoked Salmon & Dill
- English Garden Salad with Cheese and Eggs
- Edwardian Curried Eggs
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Recipe for Egg in a Cup
Egg in a Cup
My recipe today for Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school.
It would have been her 89th birthday on the 22nd October, and I have been thinking about her more than usual over the last week.
Not that we knew this simple egg recipe as Egg in a Cup! It was always known as Buttered Boiled Eggs.
Ingredients
- 2 free range eggs
- 15g butter
- Salt
- White pepper
- Toast or bread and butter
Instructions
1. Fill a medium sized saucepan with water and bring to a rolling boil.
2. Add the eggs and set your timer for 5 to 6 minutes.
3. Lift the eggs out of the pan and carefully peel them, using gloves if necessary as they’ll be hot.
4. Place the eggs in a bowl mug or cup, and roughly chop them. Add the butter, salt and pepper and roughly mash together - we like it with discernible pieces of egg, but you can mash it to a finer finish.
5. Serve immediately with hot buttered toast or with bread & butter.
Notes
Boil the eggs to taste, for example, 5 to 6 minutes will give you a gooey soft yolk. 4 minutes will give you a very runny egg yolk with a just set egg white, and 8 to 9 minutes will give you a hard boiled egg.
If using salted butter, be careful when seasoning with salt - you may not need any at all.
The cooking time will depend on the size of the eggs, I used medium eggs.
White pepper is traditional, but you can use black pepper if you wish.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 490Total Fat 35gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 14gCholesterol 435mgSodium 1152mgCarbohydrates 27gFiber 2gSugar 3gProtein 17g
Melissa says
My mom used to make eggs this way for us too, and I’d completely forgotten about it until reading this. Thank you for the reminder. I’m sorry for your loss, and I hope these familiar dishes bring you comfort as you remember your mum on her birthday.
Karen Burns-Booth says
Thank you so much Melissa – I love this comforting dish
PATRICIA H. Flournoy says
Eggs from frog or room temperature….& We called the last slices…toast soldiers!
PATRICIA H. Flournoy says
above should be frig or room temperature? … We called the toast slices Toast Soldiers! Sorry print was so small I could not proof read it!
Karen Burns-Booth says
As a Brit I call the toasted fingers soldiers too! I never keep my eggs in the fridge – so they will be room temperature.
Beth says
Wow, somebody in my childhood added butter to boiled eggs, too. I never knew it was an actual recipe. Hugs re your mum, Karen.
Love, Beth
Brenda Mccarthy says
I don’t have pepper can I still make it
Karen Burns-Booth says
Yes, of course, Karen