The egg in the cup is a classic and simple preparation that consists of cooking the egg in its shell for a short time, achieving a firm white but a liquid and creamy yolk. This recipe, also known as 'soft-boiled egg', is popular in several countries, especially in Chile and Argentina, where it is traditionally served in a cup or egg cup to enjoy directly with a spoon.
Its origin goes back to European cuisine, and it has become an ideal breakfast or snack to accompany toasted bread, homemade bread, or crackers. The key is in the cooking time: 5 minutes in boiling water guarantees the perfect texture. It is a nutritious option, rich in proteins and easy to digest, perfect for all ages.
There are variations such as adding butter, pepper, or herbs to taste, but the classic version only includes salt. If you are looking for a quick and elegant way to enjoy eggs, this recipe is for you.
Prep
10 min
Cook
5 min
Servings
3
Calories
77 kcal
In a pot, place plenty of water and bring it to the boiling point, the amount should be enough to cover the egg (s)
Once boiled, submerge the eggs for 5 minutes.
Remove them from the water and cut off the top of the egg with a knife. The cut should be done as close to the tip.
Add salt to taste and with a spoon stir the contents of the egg.
