Do Americans use egg-cups?

Discussion in 'Off The Beaten Track' started by ice dance, Jan 6, 2011.

  1. skatemommy

    skatemommy Well-Known Member

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    When I make hard boiled eggs, I'll pull one or two out at the 6 minute mark. I run them in ice water then break the top of the shell. I NEVER mastered that cutting with a knife thing; hate eating eggshells, hence don't use egg cups but love soft boiled, deviled and poached eggs along with the omelet and quiche variety!
  2. Lanie

    Lanie Well-Known Member

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    Only way I'll eat eggs is if they're over easy, dipping toast in the yolk.

    I've never even heard of an egg cup.
  3. mkats

    mkats New Member

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    Well, now I'm having a hard boiled egg for breakfast tomorrow. Very solid though, mind you.

    I can't stand runny eggs. Over new years' we split up brunch duties and the girl that made eggs had them practically still liquid when she served them! I chopped some scallions into my serving and dumped it back into the pot until they were nice and fluffy and lightly browned. Much more tasty (and palatable :lol: )
  4. mpal2

    mpal2 Well-Known Member

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    I would do the same thing. In fact, I rarely order eggs at a restaurant because most won't cook them long enough for me to like them. They consider it to be overcooked.
  5. love skating

    love skating Clueless American

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    We have a machine that makes soft boiled eggs. It's very old! I eat them on occassion, but we don't use egg cups. We cut the egg in half and take it out of the shell and into a small bowl. I have seen Martha Stewart use egg cups on her show. She probably would be appalled that we don't use them!
  6. skatemommy

    skatemommy Well-Known Member

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    Let me make the case for the organic "Eggland's Best" eggs. Expensive yes, but worth it. No sulfur smell, beautiful color - my family really notices the difference. I think y'all would think differently about soft boiled eggs after tasting these...just sayin!
  7. FigureSpins

    FigureSpins New Member

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    DH has a friend at work whose family owns an organic chicken farm so we get freebies fairly regularly. They do look and taste better, as do Eggland's, but I only buy them when there's a coupon or a sale.
  8. Prancer

    Prancer The "specialness" that is Staff Member

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    I love Eggland's Best and buy the big cartons at Sam's. I eat eggs all the time. But boiled eggs of any kind-- :p. Gimme over easy with a runny yolk and some toast.

    I do have to say, however, that no one should ever eat organic eggs because they are free of salmonella (I know you didn't say that, but I saw it somewhere up thread). Organic eggs most certainly can have salmonella.

    http://health.usnews.com/health-new...-to-avoid-salmonella-poisoning-maybe-not.html
  9. eusebius

    eusebius Active Member

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    My husband is allergic to eggs, so we don't have them in the house. He goes into anaphylactic shock if he eats eggs or anything containing egg yolk or white.
    Fortunately I didn't like them all that much in the first place ... :saint:
  10. IceAlisa

    IceAlisa Port de bras!!!

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    Same here (we are agreeing on a lot of things! :)) but I do own egg cups and occasionally use them on hard boiled eggs--kind of pointless but reminds me of the old country.

    I hate runny yolk so it's either scrambled or dead for me.
  11. skatemommy

    skatemommy Well-Known Member

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    I'm assuming you have Epi-Pens on hand? Long story but my DD took pistachios to elementary school one day thanks to DH and classmate needed treatment. :mad:
  12. eusebius

    eusebius Active Member

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    Yes, we always have Epi-Pens around. Thankfully I've never had to use one, but I know how if necessary.
    Our daughter's school has the same stringent anti-nut policy and there is a kid with a kiwi allergy in her class as well.
  13. FigureSpins

    FigureSpins New Member

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    I also like "frizzled eggs" which are fried over high heat until the edges are crispy and browned. Tricky to keep the yolk runny, though. They're a guilty pleasure with a nice salad.

    My grandniece (4) has terrible food allergies (soy, peanuts, milk/dairy products, and more!) The doctors just diagnosed a new one: egg whites. Poor little thing - she does love meringue cookies but now they're off the list too. Finding treats so I can be the favorite aunt is getting tricky...
  14. eusebius

    eusebius Active Member

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    That must be difficult for her and her family. I have heard of kids outgrowing some allergies like that so maybe there is hope.
  15. JasperBoy

    JasperBoy Well-Known Member

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    Another Canadian here who enjoys soft boiled eggs. I have owned a matching set of four stainless steel egg cups for about 40 years. Very mid-century modern.

    I only buy free range eggs, with lovely dark yolks. I realize there is a concern about salmonella in undercooked eggs but I don't think I have ever had a problem.

    I usually cook some of the eggs for 4 minutes, and leave the rest in for 15 mins to make them hard boiled. Mr. JB insists that I run cold water over the eggs to stop them from cooking in the shell, before putting them in the egg cups. We cut off the top, add butter, salt and pepper, and eat the eggs with toast fingers on the side. Or dipped, if the egg is really runny.

    Scooping the soft boiled egg into a bowl is a travesty. It totally spoils the taste, and they look gross. As for poached eggs, I can only eat them when cooked in a metal poacher. Not dropped into boiling water. That's gross, too. I am very fussy, no?
  16. Allen

    Allen Glad to be back!

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    One of my cousins was very allergic to dairy and gradually grew out of it.
  17. genevieve

    genevieve drinky typo pbp, closet hugger Staff Member

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    My family had egg cups but no one ate soft boiled eggs. maybe my mom did occasionally, but no one else.

    When I was younger I needed my eggs scrambled hard. I still don't like runny eggs, but I've learned to appreciate them just cooked. Will never ever ever eat a soft boiled egg, though. Way too gross for words :yikes:
  18. Orable

    Orable New Member

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    Like Matry I didn't even know that eggs could be soft-boiled. I, um, had to Google-image them and yeah. I'm sure you all have great memories and all, so I'll leave the eating of said soft-boiled eggs to you. You're welcome. :encore:

    I actually like eggs. I like 'em scrambled, in omlettes & quiches and fried Have em nearly every weekend - since I'm not a big meat-eater, it's one of my most important sources of protein. But I'm not a fan of hard boiled eggs and detest even looking at "over easy" eggs. :yikes:

    Egg cups sound cute, though, and I love the idea of a specific little container for the one egg. It's a bit decadent and who doesn't like to indulge while eating? I might just buy some egg cups and to put mousse or creme caramele (tons of eggs in both!) in them and elegantly eat them like the dainty lady I am :D
  19. MacMadame

    MacMadame Internet Beyotch

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    Unless Canadian eggs are laid by hens who have been sterilized and live in sterile labs, you can get salmonella from them just like from US eggs.

    I think this is an age thing. I'm in my 50s and I grew up eating soft-boiled eggs. I <3 them in fact. As well as Sunnyside up.

    But safety issues caused me to switch to hard-boiled and Over Easy (which most places I go to don't understand what EASY means and make the yolk solid - yuck). I imagine the younger FSUers mostly grew up after we were scared out of making soft-boiled eggs and missed out. Poor them!

    Oh and I love Eggland's Best. I get the brown ones. It amuses me to get brown eggs at the supermarket.

    ETA when I was growing up some families had egg cups but they were considered kind of pretentious, so most of us used bowls.
  20. Skate Talker

    Skate Talker Well-Known Member

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    Canadian? check
    Soft boiled eggs? check
    Egg cups? check

    Love them though I also find scrambled a lot easier to make without worrying about overcooking. My Dad would make himself a soft-boiled egg for breakfast every work day. It was the only cooking he ever did.

    As for salmonella being an issue for soft-boiled eggs - never heard of that. Raw eggs yes but not soft-boiled.

    Did a check on-line and this is what I came up with first - from the Egg Safety Center http://www.eggsafety.org/consumers/consumer-faqs
    (American site so American spelling but got the link from Canadian site called GetCracking.ca)

    Once in 84 years - wow.
  21. John 3 17

    John 3 17 Well-Known Member

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    I love soft-boiled eggs, but never use an egg-cup. I like to eat them in a mug with butter and salt (yum!) or on toast. My English granny gave us an egg-cup from one of her trips back to England, but we don't use it: instead we put an egg she made in ceramics class in it for decoration, it's darling!

    I'm from America, BTW, and because my mom grew up eating them (my English granny served "soldiers" for her) she never worried about making them for me even after any "scares" (I'm a child of the '80s).

    -Bridget :)
    Last edited: Jan 7, 2011
  22. *Jen*

    *Jen* Well-Known Member

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    I'm not sure how people can be so disgusted about soft boiled eggs and yet like eggs over easy. It's not that different. They both involve runny egg yolks :shuffle:

    Anyway, which looks more appetising? Soft boiled eggs or this kind of food?

    Disclaimer. A friend sent me this blog and I've spent the morning looking at it, feeling slightly ill and craving eggs ;)
  23. Sarah

    Sarah Active Member

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    I haven't had soft boiled eggs in years however, I think I might make one for breakfast now. We have egg cups and used to use them all the time, but I haven't seen them since we moved 7+ years ago. I always had soft boiled eggs with toast pieces when I was home sick from school. Memories! Anyway, I love eggs. Love over easy, love soft boiled, love poached. Don't like scrambled eggs. Like hard boiled, but only eat the white. Some days I only eat the white of my fried eggs... I'm picky. But, I've always loved soft boiled eggs.

    Now, let's see if I can find an egg cup...
  24. Jenny

    Jenny From the Bloc

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    Egg lovers, I highly recommend an egg cooker. Cuisinart makes a cute one in stainless steel shaped like an egg (I myself have an old Toastmaster that works perfectly as well). All you do is use the measure to put in the amount of water based on number of eggs and soft/hard level, turn it on, and bing! perfect every time, and never a grey ring.

    I love eggs in all forms - scrambled, fried (huevos rancheros is a fave weekend treat), soft boiled, hard boiled, egg salad sandwiches, hollandaise sauce, you name it.

    I've never master proper poaching, so I just use my egg cooker to make soft boiled eggs, peel vv carefully, lay on a piece of toast and cover with hollandaise. :swoon:

    But don't Americans love deviled eggs??? Once the centrepiece of any housewife's party tray, they're back with retro vengence - any time I've served them to family or friends, the tray is gone in seconds. The new issue of Saveur even has a bunch or recipes.
  25. let`s talk

    let`s talk Banned Member

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    OP, I am sure you will take your own egg-cup. I would (have no idea how to eat a boiled-egg or half-boiled without an egg-cup). It shouldn't take much room in your luggage. :)
  26. FigureSpins

    FigureSpins New Member

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    I like deviled eggs! I use the same spices for my version of "egg salad"
  27. IceAlisa

    IceAlisa Port de bras!!!

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    Eating soft-boiled eggs without an egg cup is indeed a problem--all that runny yolk. But hard-boiled eggs are extremely portable and easy to eat without an egg cup. My trick is to submerge them in cold water immediately after boiling and keep there for a few minutes for easy shelling.


    I can't stand either. It's either scrambled, hard-boiled or dead for me. I have a trick for very nice scrambled eggs I picked up on the Food Network if anyone's interested.
  28. Lucy25

    Lucy25 Well-Known Member

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    I remember my mom liking soft boiled eggs when I was a child, but we certainly did not have egg cups. I only know them from watching British movies. I would totally disagree that eggs have gone out of style with Americans. I don't know a single person who doesn't like them for breakfast or snacks. I made eggs and bacon for dinner a couple of days ago. I only buy Egglands or the cage-free from Trader Joe's now. There is a big difference from them and the cheaper ones - in size, color and taste.
  29. nubka

    nubka Well-Known Member

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    I'm interested - what's the trick!
  30. Jenny

    Jenny From the Bloc

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    Please do share!
  31. IceAlisa

    IceAlisa Port de bras!!!

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    OK. The key is not to make them dry. First cook them on low heat. At the point when they are about a minute before done, add a tiny splash of milk. The milk will steam the eggs insuring they retain moisture.
  32. Jenny

    Jenny From the Bloc

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    Interesting - I normally mix in some cream before I put them in a buttered pan, so no issues with dryness, but they are very rich. (and yummy!)

    Another method I used mostly for quantities (ie a brunch) is something I got from a description in a novel years ago: preheat cream or milk and butter in a pot on low heat, then break each egg into that one at a time, breaking the yolk and stirring with a spoon. That way, they essentially "cook" in the pot rather than being sauteed in a pan. Works quite nicely if you have the patience to stir for awhile, because it does take time before they start to thicken.

    Also, a key thing for scrambled eggs is a warmed plate.
  33. IceAlisa

    IceAlisa Port de bras!!!

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    I always add some milk into the eggs before I whisk them anyway. The idea is to add even more moisture right before they are done. I can't use cream--too much heart disease in the family. Although I am considering making a frozen whipped cream/condensed milk key lime pie...:shuffle: but that's a rare treat while eggs are eaten every weekend.
  34. FigureSpins

    FigureSpins New Member

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    I like the extra milk at the end of cooking tip - I'll try it - thanks. There was a ski resort in Vermont that we stayed at which used either sour cream or cream cheese in their breakfast buffet scrambled eggs. Yum!

    I make "shirred eggs" in a frying pan by melting butter, adding a little cream or lactaid, then cracking an egg in, sunnyside up. I cover it so the white cooks evenly and yolk gets warmed up. Serve it over toast. Delish!

    Try using low-fat "Lactose Reduced" milk. It's thicker than the regular milk equivalent. I use Kroger Lactose 2% in coffee instead of light cream.

    I like scrambled eggs with ketchup. That probably "squidged" out a few people.

    My BIL has heart issues and you'll see why in a minute: he has two signature recipes. One of them is called "eggs in a hole." Take two pieces of bread and use a glass to cut out a hole in the center. Heat a frying pan and melt a lot of butter. Toast the bread on one side, then flip it over and crack a whole egg into each hole, adding more butter if needed. Tastes great, haven't made it in years because I can feel my arteries clog up when I eat it.


    If you try the "eggs in a pot" recipe for a crowd, add some shredded cheese and they're gone in a heartbeat.
    Last edited: Jan 7, 2011
    IceAlisa and (deleted member) like this.
  35. Jenny

    Jenny From the Bloc

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    I think that's quite common, along with Tabasco. I used to use Heinz Chili Sauce, until I found Sriracha; hubby prefers Tapatio.
  36. IceAlisa

    IceAlisa Port de bras!!!

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    ITA, all of the above go well with eggs, including ketchup. Love having scrambled eggs and home fries with ketchup on a weekend morning.
  37. DAngel

    DAngel Active Member

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    My favourite type of egg is the Onsen Tamago. :cheer: I can eat it plain or with rice dishes (works with anything from sukiyaki, curry, rice bowls,bento), noodles, pizza, etc etc :lol:

    As for boiled egg, I prefer a medium-boiled egg the one in the middle :swoon:
  38. Twilight1

    Twilight1 Well-Known Member

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    ^^I am highly susceptible to food-borne illness (I get it at least half a dozen times a year probably more) and have yet to get salmonella from soft boiled eggs. Usually I get it from improper food handling from family members when prepping family dinners. Father in law made chili once and left it overnight on the stove to cool then reheated it in the morning...after we ate lunch he told us. :scream:

    Reading this thread makes me want to buy a really nice set of egg cups though!!
  39. *Jen*

    *Jen* Well-Known Member

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  40. Twilight1

    Twilight1 Well-Known Member

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    My mom in law has black marble ones and they are so pretty. Heavy as heck though!! I browsed through some of them on that link and I like a few of them haha!!