Vienna-style eggs: The elegant and tasty breakfast

Vienna-style eggs is a dish consisting of eggs cooked without shells in a glass or ramekin. The yolk remains runny, while the white becomes set. Upon serving, the egg should be stirred and seasoned with salt and pepper. If preferred, the dish's taste can be enhanced with fresh herbs, such as chives. I can assure you that Vienna-style eggs are easier to prepare than one might think. I love serving them to my loved ones.

So, what's the trick to preparing Vienna-style eggs? Gentle is key when cracking raw eggs into small glasses. Once they are in the glass, season the eggs with butter, salt, and pepper before positioning the glasses in a pot of boiling water to cook for approximately 5 minutes. Of course, the actual cooking time depends on the thickness of the glass.

In Vienna itself, more specifically the local cafes like the renowned Café Sacher, eggs are served in a slightly different manner. Soft-boiled and peeled, they’re served whole in a wide glass with a high stem, for instance, a champagne glass. This style of serving eggs is referred to as Eier im Glas, which translates to "eggs in a glass/goblet".

Ingredients:

• 2 eggs,
• a teaspoon of butter,
• salt and pepper,
• optional: chives.

You'll also need two ramekins or small glasses.

Instructions:

1. Bring water in a pot to boil. Ensure you have enough water. Once the glasses have been placed into the pot, the water level should reach that of the eggs in the glasses.
2. Place half a teaspoon of butter in two ramekins or glasses, followed by gently cracking one egg into each.
3. Next, put the glasses into the boiling water and leave them for 5 minutes. However, remember to check the state of the eggs; the white should be set, and the yolk runny.
4. When the eggs are ready, remove them from the water, but keep them in the glasses. Finally, season with salt, pepper, and chopped chives to taste.