Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
I prefer fresh bread rather toast but otherwise a fairly common breakfast 🙂 I'm glad to hear that I am not alone. John Kane, Kingston ON Canada
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
I prefer fresh bread rather toast but otherwise a fairly common breakfast 🙂 I'm glad to hear that I am not alone. John Kane, Kingston ON Canada
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
My mom used to make that for me except she would chop the toast up and put the egg on the toast and serve it to me in my peter rabbit bowl. total comfort food.
Thing is, she still does it for me when I need it and I'm 32 years old.
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
On Tue 10 Jan 2006 02:20:12p, Thus Spake Zarathustra, or was it Nancy1?
Quoted message said:
Wayne Boatwright said:
On Tue 10 Jan 2006 12:48:51p, Nancy1 wrote in rec.food.cooking:
Quoted message said:
jmcquown wrote: > Was laughing (thankfully) with Mom last night about a meal she used > to make for me as a kid and which I still make for myself. We > called it "egg-a-cup". It was simply two soft-to-medium boiled eggs > with a teaspoon of butter, chopped up in a coffee mug and sprinkled > with salt & pepper. Eaten with a spoon. When I mentioned what I had > for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg > a cup!", she exclaimed! Yep! We had a good laugh over that. > > Back in 1965 when we lived in Lakehurst, NJ, I spent the night at > Mikey and Bridget's house and the next morning their mom asked what > I wanted for breakfast. "Egg-a-cup", I replied. She had to call my > mom to find out what the heck it was. (laughing) I was five and > thought *everyone* knew about egg-a-cup! That with a piece of > buttered toast is a wonderful meal no matter what time of day. > Think I'll make some for lunch <G> > > Jill
Eeewww, soft egg makes me {{{glurp}}} gag.
Over hard, every time, for me. Or hard-boiled. Or broken-yolk fried. LOL.
N.
Well, don't hurl this way! <g>
Jus' get outta my way. LOL. If I don't read the description, I'll be alright.
We'll give you a wide berth, Nancy! I promise not to mention soft-cooked eggs again, especially the gooey ones. <g>
-- Wayne Boatwright *¿* __________________________________________________________________ And if we enter a room full of manure, may we believe in the pony.
Remove all "[censored]'s" from address to e-mail directly.
For a walk-out-the-door on a busy day, when you're in a hurry-- (1) toast a piece of bread. (2) With the back of a spoon, mash down the center of the toast. (3) Crack a raw egg into the depression, pierce the yolk to prevent splatter. (4) Cook briefly in microwave, covered. Timing, to your taste--anywhere from 10 seconds upward. Beats Toad-in-the-hole every time. Enjoy, Nancree
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
What a nice story. I remember my mom making me poached eggs and dry toast with tea when I had the ickies as a child.....sure wish I could have that again, lol....
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Well, now you're talking, Jill! I thought you'd never get to the part about the toast. Wouldn't be the same without the toast.
Hmm, I think a lot of us will be having this for breakfast tomorrow....hey, ya know, I've never made soft-boiled eggs for my kids, but maybe tomorrow would be a good time. My 8-yr-old is just recovering from strep throat...he might like it....he's my only egg-eater.
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
We make that, and call it egg bread.
One thing James has introduced me to is shredded wheat and eggs (which I insist on calling shredded eggs and wheat) -- he crumbles up a couple of the large shredded wheat biscuits on a plate and drops a little bit of butter on top. Over the top of that go two over-easy eggs, and some salt and pepper, and the whole thing is mixed up on the plate until the yolks have soaked into the wheat. It's surprisingly good.
(I found that shredded wheat also makes a good matzoh-brei-like substance if you soak the wheat in the eggs instead of mixing them up afterwards.)
"Jude" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
The Cracker Barrel restaurants sell that very menu item - they call it "Eggs in a Basket" if I remember correctly. They use sourdough toast. . . .very tasty!
In my restaurants, we did several variants on that theme. And we called them "Bull's Eyes."
The simplest is as described above. We also baked bread in #10 cans (the big ones that restaurants get stuff in) so the slices were round. We punched two holes in them and cooked eggs in the holes. Also did that sort of thing with pastries of various sorts and English muffins we made that were 5-inches across - two-inch hole in the middle. We made the muffins with cream and they were decadent. Nuisance to make, though.
The one that went over big with kids was to drop an egg on the griddle and quickly pour pancake batter around it so it became a single unit.
"Jude" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
Now I want my mom's always-burned pot roast!
And I want my dad's pancakes with butter and peanut butter (he had diabetes (insulin dependant) and sometimes put wheat germ on his cereal since he couldn't have sugar).... ....Sharon
"Jude" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
~patches~ said:
Jude said:
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
I have fond memories of this as do my kids 🙂 Some will argue this isn't the proper name for the dish but IMO it got the egg into the kid without hassle so I'll continue calling it that.
Exactly. When we moved to England when I was 7, I learned about English Toad In The Hole, which has a batter lilke a yorkshire pudding and then there are sausages in it, if I remember correctly. We liked this dish too, but it wasn';t Toad In The Hole. You can call it whatever you want, as long as I can eat it!
Do your kids like the 'hole' best? I always did, and now my daughter does too.
Did you know that the original "toad in the hole" was with lamb chops. The sausage version came about when you couldn't get lamb.
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
There are specific small lidded containers, to put an egg and other ingredients in, seal and boil till done, cocettes, iirc, i sometimes put a slice of bread in a muffin tin, poke it down till it forms a bread 'cup' or container, toast it lightly in the oven, then break a raw egg into it, bit of cooked ham & some cheese and whatever other herbs or spice one wishes, return to the oven to bake for about 10 minutes and serve in the bread 'cup'. --- JL
Those are called egg rings and they sell them at www.lehmans.com
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
My mom used to make that for me except she would chop the toast up and put the egg on the toast and serve it to me in my peter rabbit bowl. total comfort food.
Thing is, she still does it for me when I need it and I'm 32 years old.
LOL Mom is about to turn 80 and I make it for her now when I visit 🙂 Funny how things turn around as you get older.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Well, now you're talking, Jill! I thought you'd never get to the part about the toast. Wouldn't be the same without the toast.
Hmm, I think a lot of us will be having this for breakfast tomorrow....hey, ya know, I've never made soft-boiled eggs for my kids, but maybe tomorrow would be a good time. My 8-yr-old is just recovering from strep throat...he might like it....he's my only egg-eater.
Chris
Got to have the toast to sop up the egg yolks! Back in the day Mom bought nothing but white bread.
Was laughing (thankfully) with Mom last night about a meal she used to make for me as a kid and which I still make for myself. We called it "egg-a-cup". It was simply two soft-to-medium boiled eggs with a teaspoon of butter, chopped up in a coffee mug and sprinkled with salt & pepper. Eaten with a spoon. When I mentioned what I had for breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a cup!", she exclaimed! Yep! We had a good laugh over that.
Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey and Bridget's house and the next morning their mom asked what I wanted for breakfast. "Egg-a-cup", I replied. She had to call my mom to find out what the heck it was. (laughing) I was five and thought *everyone* knew about egg-a-cup! That with a piece of buttered toast is a wonderful meal no matter what time of day. Think I'll make some for lunch <G>
Jill
My mom used to make that for me except she would chop the toast up and put the egg on the toast and serve it to me in my peter rabbit bowl. total comfort food.
Thing is, she still does it for me when I need it and I'm 32 years old.
LOL Mom is about to turn 80 and I make it for her now when I visit 🙂 Funny how things turn around as you get older.
Jill <--almost 46
While I regularly threaten my mom with terrible nursing homes if she doesn't settle down, I know that I will be making this for her as she gets older too.
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
"Jude" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
Quoted message said:
The one that went over big with kids was to drop an egg on the griddle and quickly pour pancake batter around it so it became a single unit.
Pastorio
That sounds like somehting my daughter would love. i'll try it this weekend.
Aren't you in VA? Any of your restaurants around hampton roads that i might nknow?
"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of bread with a hole cut out of the middle, buttered, andf fried in a skillet with an egg fried into the hole. The round of bread got fried up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one for lunch today.
There are specific small lidded containers, to put an egg and other ingredients in, seal and boil till done, cocettes, iirc, i sometimes put a slice of bread in a muffin tin, poke it down till it forms a bread 'cup' or container, toast it lightly in the oven, then break a raw egg into it, bit of cooked ham & some cheese and whatever other herbs or spice one wishes, return to the oven to bake for about 10 minutes and serve in the bread 'cup'. --- JL
Those are called egg rings and they sell them at www.lehmans.com
"Jude" <[email hidden]> wrote in message news:[email hidden]...
>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of >bread with a hole cut out of the middle, buttered, andf fried in a >skillet with an egg fried into the hole. The round of bread got fried >up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one >for lunch today.
Quoted message said:
The one that went over big with kids was to drop an egg on the griddle and quickly pour pancake batter around it so it became a single unit.
Pastorio
That sounds like somehting my daughter would love. i'll try it this weekend.
Aren't you in VA? Any of your restaurants around hampton roads that i might nknow?
The therapy finally worked and I got out of the restaurant business. Only took 30 years. But I only had operations in the Shenandoah Valley, and that was enough.
> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of > bread with a hole cut out of the middle, buttered, andf fried in a > skillet with an egg fried into the hole. The round of bread got fried > up seperately. Nice and buttery, crispy, delicious. Maybe I'll have > one for lunch today. >
There are specific small lidded containers, to put an egg and other ingredients in, seal and boil till done, cocettes, iirc, i sometimes put a slice of bread in a muffin tin, poke it down till it forms a bread 'cup' or container, toast it lightly in the oven, then break a raw egg into it, bit of cooked ham & some cheese and whatever other herbs or spice one wishes, return to the oven to bake for about 10 minutes and serve in the bread 'cup'. --- JL
Those are called egg rings and they sell them at www.lehmans.com
The fancier ones have lids. The cheapies, like I have, are glass and open at the top. Custard cups work just fine for this.
Pastorio
Yes, that's the ones i meant, i used to have some old German glass ones with a snap on lid that i really liked, you cold see through them and judge how the eggs were doing, i lost them years ago and have been unable to replace them, having to make do with a a french ceramic version with a screw top lid that i hardly ever use.
I think they have another name as well as the french cocotte, as i have been unable to find anything on the net quite like what i used to have.
I think the lidded variety make for a quicker cooking. --- JL
