SOFT BOILED EGG CUP RECIPES

MARTHA'S SOFT-BOILED EGGS | MARTHA STEWART

Martha's Soft-Boiled Eggs | Martha Stewart image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process—a method that yields a rubbery result—but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 2

Ingredients

4 large eggs
Coarse salt and freshly ground pepper

Steps:

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

EGG IN A CUP RECIPE | ALLRECIPES

Egg in a Cup Recipe | Allrecipes image

New spin on soft boiled eggs! My Great great great aunt's recipe.

Provided by Andy Dillon

Categories Breakfast and Brunch Eggs

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 2 Serving

Number Of Ingredients 4

Ingredients

2 eggs
15 saltine crackers
1 tablespoon butter, softened
salt and pepper to taste

Steps:

Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.

Nutrition Facts : Calories 154.5 calories, CarbohydrateContent 5.7 g, CholesterolContent 201.3 mg, FatContent 11.6 g, FiberContent 0.2 g, ProteinContent 7 g, SaturatedFatContent 5.3 g, SodiumContent 191.3 mg, SugarContent 0.4 g

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