Wayne Boatwright wrote:
> On Tue 10 Jan 2006 12:48:51p, Nancy1 wrote in rec.food.cooking:
>
> >
> > jmcquown wrote:
> >> Was laughing (thankfully) with Mom last night about a meal she used to
> >> make for me as a kid and which I still make for myself. We called it
> >> "egg-a-cup". It was simply two soft-to-medium boiled eggs with a
> >> teaspoon of butter, chopped up in a coffee mug and sprinkled with salt
> >> & pepper. Eaten with a spoon. When I mentioned what I had for
> >> breakfast yesterday, I said, "Egg a cup" and she giggled! "Egg a
> >> cup!", she exclaimed! Yep! We had a good laugh over that.
> >>
> >> Back in 1965 when we lived in Lakehurst, NJ, I spent the night at Mikey
> >> and Bridget's house and the next morning their mom asked what I wanted
> >> for breakfast. "Egg-a-cup", I replied. She had to call my mom to find
> >> out what the heck it was. (laughing) I was five and thought *everyone*
> >> knew about egg-a-cup! That with a piece of buttered toast is a
> >> wonderful meal no matter what time of day. Think I'll make some for
> >> lunch <G>
> >>
> >> Jill
> >
> >
> > Eeewww, soft egg makes me {{{glurp}}} gag.
> >
> >
> >
> > Over hard, every time, for me. Or hard-boiled. Or broken-yolk fried.
> > LOL.
> >
> > N.
> >
> >
>
> Well, don't hurl this way! <g>
>
Jus' get outta my way. LOL. If I don't read the description, I'll be
alright.

N.