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RECIPE
3 INGREDIENTS3 STEPS10MIN

Eggs in a Glass

4.5
2 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This is THE breakfast classic of Viennese coffeehouses, where it has been served for many generations. I prefer to eat it with a piece or two of buttered toast and some strong coffee.
10MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
5
or as many or few as you want to eat
to taste
Salt and Pepper
to taste
or Garlic Herb Butter

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Nutrition Per Serving

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CALORIES
175
FAT
11.6 g
PROTEIN
15.4 g
CARBS
0.9 g

Cooking Instructions

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Step 1
Instead of boiling the Egg (5) covered in water, steam them in an egg cooker or Chinese steamer; the steam lets you peel the soft eggs easier without breaking them. However, if you don't have a steamer you can just boil them. Cooking for 6 minutes should give you a soft boiled egg, 6 1/2 for a slightly firmer but still "jammy" center.
Step 2
When the eggs are done to your preference, shock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively, cut them in half over the glass, then spoon the egg into the glass.
Step 3
Season the egg with Salt and Pepper (to taste), top with a dollop of Butter (to taste). Serve with generously buttered raisin bread and a cup of coffee for a delightful breakfast.

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Nutrition Per Serving
Calories
175
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
455.7 mg
152%
Carbohydrates
0.9 g
0%
Fiber
--
--
Sugars
0.5 g
--
Protein
15.4 g
31%
Sodium
174.0 mg
8%
Vitamin D
2.5 µg
12%
Calcium
68.6 mg
5%
Iron
2.1 mg
12%
Potassium
169.1 mg
4%
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