Some people have never had a hot, runny, seductive soft-boiled egg. That’s because they’re such a pain to peel when hot, that even most restaurants don’t offer them.
Soft-boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups.
The eggs were served with “toast soldiers” (photo #2): slices of toasted bread cut into half-inch vertical strips, for dipping into the yolk. (In the photo, the soldiers are topped with lots of yummy salmon caviar.)
Soft boiled eggs have long been popular among those who could afford the egg cups: Egg cups were found in the ruins of Pompeii.
No egg cups? Small ramekins, juice glasses, and even some cocktail glasses will work. You can also nestle the egg in rock salt (photo #3) or small pebbles.
You can even make origami egg cups (photo #5). Just follow the video below or this visual from Gathering Beauty.
Practice makes perfect, but we found a better solution: an egg cutter, also known as an egg topper. It’s an inexpensive gadget and takes up very little room in the gadget drawer.
Dye The Eggs: Photo #1 shows how they do it at Petrossian.
Top With Caviar: For Easter or other festive occasions, top your eggs with affordable caviar: capelin, lumpfish, salmon, tobiko, trout or whitefish roe.
For bright colors, we’re partial to salmon caviar or colored and flavored whitefish roe. (For sturgeon caviar, we waive this suggestion.)
Check out the different types of caviar and roe* in our Caviar Glossary.
If you want to fill the eggshells with scrambled eggs, you need to sterilize the insides of the shells or else (far easier) buy pasteurized eggs, such as Davidson’s Safest Choice.
Here are instructions to sterilize the shells from Rem Cooks.
*The Difference Between Roe And Caviar
All caviar is roe, the uncooked eggs of any fish. While caviar has traditionally referred only to sturgeon roe, the roe of many (or any) fish is now commonly called caviar. In the U.S., it is legally permissible to call any roe caviar as long as the fish is identified, e.g. salmon caviar.
As food writers, we prefer to use the latter with the fish identified, even if it is sturgeon caviar. There are enough different kinds of sturgeon caviar, that even confining the word to sturgeon requires a modifier: beluga caviar, Black Sea caviar, Iranian osetra caviar, farmed white sturgeon caviar, etc.
By the way, caviar is not a Russian word, nor is it used by Russian speakers. Khaviar, meaning eggs, is of Persian origin, found in the Iranian and Turkish languages. Russian speakers use the word ikroj (pronounced EEK-ruh, with a rolle “r”) for all roe, and use a modifier (beluga, salmon) to specify which type. Habitués of sushi bars will note that the Japanese adapted this word into ikura, salmon roe.
 For Easter, dye the eggs after you’ve cooked them (photo © Petrossian).
HOW TO MAKE ORIGAMI EGG CUPS
There are several origami egg cup tutorials on YouTube. This one is the slowest (i.e., easiest to follow).
Comments are closed.