Popping up all over design is the egg cup -- that tiny, colorful vessel designed specifically to hold a soft-cooked egg within its shell. Although not a popular item for most Americans, egg cup collectors called Pocillovy from the Latin pocillum for small cup and ovi for eggs, are found in abundance in the UK and throughout Europe - where they are not part of a new trend, but are long-standing fans of this morning treat.
The earliest recorded images of egg cups appear in a Turkish mosaic dating from 3AD and examples were found among the ruins of Pompeii. Today, colorful, simple egg cups can be found all over from specialty shops to large retailers such as Crate & Barrel and Ikea.
Cooking the Egg
Put large eggs (preferably at room temperature) in a saucepan where they are covered by at least 1-inch of water. Bring quickly to a rolling boil. Cover pan and remove from heat. Start timing here. Leave eggs in water for 2-4 minutes depending on individual taste.
Opening the Egg
Put the large end of the egg into the cup. Holding egg and cup in one hand strike the egg near the small (upper) end with a table knife to break the shell. Then work the knife into the break holding your thumb on the opposing side of the egg, and "roll" or "flip" the top off as the knife nears your thumb. Note: It takes a little practice to do this without making a mess of the shell at the opening, but you can master it. Serve egg with “toast soldiers” – thin-sliced sections of toast, perfect for dipping into the narrow opening of the egg.
