Reviving the elegance of breakfast: How to master Viennese-style eggs
Eggs for breakfast never get boring. There is not even an ounce of exaggeration in this statement. The list is endless: soft-boiled, poached, scrambled, fried, shakshuka, omelette. However, we very rarely make Viennese-style eggs, as they seem difficult. But it's quite the opposite! I advise trying this method.
Although these eggs are called Viennese-style, likely, this way of serving them doesn't come from the Austrian capital. They were popular in cafes during the interwar period, and it was probably more about having an elegant name on the menu. They were served with a slice of bread with butter and black coffee. To this day, it's a great combination.
Simple recipe
A Viennese-style egg is simply a soft-boiled egg, just served differently. Instead of boiling it in the shell, dip it into an ovenproof, expansive glass and cook it there. How to do it exactly? The recipe is straightforward, and the list of ingredients is short. It would help to have an egg, butter, and your favourite spices. Apart from salt and pepper, finely chopped chives, dill, or basil will do the trick.
How to cook a Viennese-style egg?
- Boil water in a saucepan. Meanwhile, crack the egg into an ovenproof glass, ensuring the yolk keeps its shape and doesn't spread out.
- Place the glass with the egg in boiling water. After about 3-5 minutes, remove the glass. The white should be set, while the yolk should be runny. Finally, season the egg with salt and pepper. It tastes great with a teaspoon of butter and then sprinkled with chives or dill.
Free-range
The taste of this dish depends mainly on the egg. It should be as fresh as possible. It's best to choose one from free-range hens - marked with the number 1, or from organic farming - marked with the number 0.
