As always, a wonderful post with super photos, painting and stories from your life, Vicki!
I got a little thrill learning that there's actually a name for those who collect egg cups. I have exactly two that I've picked up on our travels, along with some pretty painted eggs that I like to put inside them. That's probably not enough to qualify me as a "pocillovist," but I'm still hunting for more!
You're right that they're quite European. My Scottish mother used to serve soft-boiled eggs in little silver pewter egg cups, and my German-born father took great pleasure in cleanly sheering off the tops with a single whack of his knife and then digging out the contents with a small spoon. Not me. I can't eat an egg that's the slightest bit runny. My favorites are the slightly jammy hardboiled eggs you get at Japanese 7-Elevens. They're already seasoned perfectly and utterly delicious.
Thanks so much, Ruth, and for sharing on Notes! I love that you have memories of your parents and egg cups. I do find them a bit difficult to eat and prefer my eggs scrambled. I rarely see any for sale, but I can see that they would be fun to collect.
Scrambled or in an omelet are favorites for me too!
I found some really colorful ceramic egg cups in Sicily and brought several home as gifts, including two made to look like the iconic male and female Moorish heads that you can find everywhere on that island. I bought a different one for myself--a girl with a brightly painted curl of hair hiding one eye. I also came across another cute baby chicken egg cup from Portugal in an antique store. Sometimes you can find them during Easter. I do love the blue and gold one in your picture! Did you inherit it?
Yes, there are two blue and gold egg cups that were my mom's. I can see how egg cups would be a perfect souvenir to remember a trip. They are nice and small to carry home.
I’ve saved two old Beatrice Potter egg cups from my Mother, and usually just use for an Easter decoration. Thank you for writing and for the remembrance of elegance!
I love boiled eggs with toast ‘soldiers’ or ‘fingers’. I cook mine like this: place eggs in a pan of cold water. Bring to the boil, turn off heat and let eggs sit in the water for around 4 - 5 mins for soft boiled and 8-9 for hard boiled. I cut the top off with a teaspoon , not a knife.
Your photo is incredible. Beautiful! I like my eggs sunny side up or hard boiled.
A note, I didn’t see this post through my inbox/subscriptions online. I saw it in my email only. I don’t know if this is an issue with substack or not.
Thanks, Collette. Hmmm. I only read the Substacks I subscribe to on my email, so I wouldn't even know how to rectify the situation, if there is one. Thank you for the heads-up, though.
I love continuing to read about all your treasures, such as the eggs cups, that have been in your family for some time. The eggs cups elevate a simple soft-boiled egg to a delicacy (even before this shortage). I've noticed more recipes calling for room-temp eggs too, which always catches me off guard. Maybe I will try the pocket-warming trick!
As always, a wonderful post with super photos, painting and stories from your life, Vicki!
I got a little thrill learning that there's actually a name for those who collect egg cups. I have exactly two that I've picked up on our travels, along with some pretty painted eggs that I like to put inside them. That's probably not enough to qualify me as a "pocillovist," but I'm still hunting for more!
You're right that they're quite European. My Scottish mother used to serve soft-boiled eggs in little silver pewter egg cups, and my German-born father took great pleasure in cleanly sheering off the tops with a single whack of his knife and then digging out the contents with a small spoon. Not me. I can't eat an egg that's the slightest bit runny. My favorites are the slightly jammy hardboiled eggs you get at Japanese 7-Elevens. They're already seasoned perfectly and utterly delicious.
Thanks so much, Ruth, and for sharing on Notes! I love that you have memories of your parents and egg cups. I do find them a bit difficult to eat and prefer my eggs scrambled. I rarely see any for sale, but I can see that they would be fun to collect.
Scrambled or in an omelet are favorites for me too!
I found some really colorful ceramic egg cups in Sicily and brought several home as gifts, including two made to look like the iconic male and female Moorish heads that you can find everywhere on that island. I bought a different one for myself--a girl with a brightly painted curl of hair hiding one eye. I also came across another cute baby chicken egg cup from Portugal in an antique store. Sometimes you can find them during Easter. I do love the blue and gold one in your picture! Did you inherit it?
Yes, there are two blue and gold egg cups that were my mom's. I can see how egg cups would be a perfect souvenir to remember a trip. They are nice and small to carry home.
I’ve saved two old Beatrice Potter egg cups from my Mother, and usually just use for an Easter decoration. Thank you for writing and for the remembrance of elegance!
Thanks, Peggy. I bet your egg cups are lovely!
I love boiled eggs with toast ‘soldiers’ or ‘fingers’. I cook mine like this: place eggs in a pan of cold water. Bring to the boil, turn off heat and let eggs sit in the water for around 4 - 5 mins for soft boiled and 8-9 for hard boiled. I cut the top off with a teaspoon , not a knife.
Thanks, Caroline, for sharing your technique! I appreciate the English perspective.
Both the cup and the little sterling spoon are treasures!
Thanks, Amie. I'm pretty sure those spoons had never been used before!
Soft boiled eggs elicit a thrill way out of proportion!
My mom and I shared that breakfast tradition all my life, including all the words and utensils you mention.
Glad to have it all acknowledged, historically speaking.
A few years ago, purchased my own set of sterling egg cups to be able to reenact the tradition on my own and honor my mom.
Thank you for the sweet journey.
Thank you, Jan, for sharing that lovely memory.
Your photo is incredible. Beautiful! I like my eggs sunny side up or hard boiled.
A note, I didn’t see this post through my inbox/subscriptions online. I saw it in my email only. I don’t know if this is an issue with substack or not.
Thanks, Collette. Hmmm. I only read the Substacks I subscribe to on my email, so I wouldn't even know how to rectify the situation, if there is one. Thank you for the heads-up, though.
I love continuing to read about all your treasures, such as the eggs cups, that have been in your family for some time. The eggs cups elevate a simple soft-boiled egg to a delicacy (even before this shortage). I've noticed more recipes calling for room-temp eggs too, which always catches me off guard. Maybe I will try the pocket-warming trick!
Thanks, Amy. The room-temp thing always throws me too. How long does it take to bring an egg to room temperature?!
The pastel is lovely and your photo of the egg and toast soldiers makes me hungry! 🥚
Thank you, Jolene!