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

"jmcquown" > wrote in message
.. .
> 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
>
>

My dad was famous for his grape jelly omelettes. For about two weeks. :-)

"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
bread with a hole cut out of the middle, buttered, andf fried in a
skillet with an egg fried into the hole. The round of bread got fried
up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
for lunch today.

"Jude" > wrote in message
ps.com...
> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> bread with a hole cut out of the middle, buttered, andf fried in a
> skillet with an egg fried into the hole. The round of bread got fried
> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> for lunch today.
>

Now I want my mom's always-burned pot roast!

On 2006-01-10, jmcquown > wrote:

> 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>

We tore up the buttered toast into bite sized pieces and mixed it
right in with the egg and used a bowl instead of a cup, but yeah, I've
been eating that dish my whole life. Good stuff, any time of day.

nb

"jmcquown" > wrote in message
.. .
> 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
>
>
My mom used to make that for me too! And I still love it
when I'm feeling a little under the weather.

MoM

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.

~patches~ wrote:
> Jude wrote:
>
> > "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> > bread with a hole cut out of the middle, buttered, andf fried in a
> > skillet with an egg fried into the hole. The round of bread got fried
> > up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> > for lunch today.
> >
>
> I have fond memories of this as do my kids Some will argue this
> isn't the proper name for the dish but IMO it got the egg into the kid
> without hassle so I'll continue calling it that.

Exactly. When we moved to England when I was 7, I learned about English
Toad In The Hole, which has a batter lilke a yorkshire pudding and then
there are sausages in it, if I remember correctly. We liked this dish
too, but it wasn';t Toad In The Hole. You can call it whatever you
want, as long as I can eat it!

Do your kids like the 'hole' best? I always did, and now my daughter
does too.

Jude wrote:

> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> bread with a hole cut out of the middle, buttered, andf fried in a
> skillet with an egg fried into the hole. The round of bread got fried
> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> for lunch today.
>

I have fond memories of this as do my kids Some will argue this
isn't the proper name for the dish but IMO it got the egg into the kid
without hassle so I'll continue calling it that.

Doug Kanter wrote:
>
> "Jude" > wrote in message
> ps.com...
> > "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> > bread with a hole cut out of the middle, buttered, andf fried in a
> > skillet with an egg fried into the hole. The round of bread got fried
> > up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> > for lunch today.
> >
>
> Now I want my mom's always-burned pot roast!

And I want my dad's pancakes with butter and peanut butter (he had
diabetes (insulin dependant) and sometimes put wheat germ on his cereal
since he couldn't have sugar).... ....Sharon

Jude wrote:

> ~patches~ wrote:
>
>>Jude wrote:
>>
>>
>>>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>>>bread with a hole cut out of the middle, buttered, andf fried in a
>>>skillet with an egg fried into the hole. The round of bread got fried
>>>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
>>>for lunch today.
>>>
>>
>>I have fond memories of this as do my kids Some will argue this
>>isn't the proper name for the dish but IMO it got the egg into the kid
>>without hassle so I'll continue calling it that.
>
>
> Exactly. When we moved to England when I was 7, I learned about English
> Toad In The Hole, which has a batter lilke a yorkshire pudding and then
> there are sausages in it, if I remember correctly. We liked this dish
> too, but it wasn';t Toad In The Hole. You can call it whatever you
> want, as long as I can eat it!
>
> Do your kids like the 'hole' best? I always did, and now my daughter
> does too.
>

My FM (not biological mother) was English but was actually born on the
ship on route from England to Canada. She came up with the dish but I
suspect it was from her parents who settled in Canada in 1903. At that
time, eggs would have been a lot cheaper than sausages so hence the dish
evolved to something that was appealing and used eggs. That's just my
theory but I loved it as a kid and so did my kids.

BTW, since I'm into genealogy, I have noticed a couple of things. Some
of my ancestors came to Canada in 1909. Of these, one was a strict
vegetarian because her father had been a butcher. They lived atop the
butershop and she just could not tolerate the smell of any kind of meat
not even fish. This line didn't seem to adopt a real fondness of eggs
as far as just eating them either. Now this is just my English lines.
The French and Native lines get a lot more interesting as to what they
ate. One of these days, I will share my findings

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>

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Jude" > wrote in message
ps.com...
> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> bread with a hole cut out of the middle, buttered, andf fried in a
> skillet with an egg fried into the hole. The round of bread got fried
> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> for lunch today.
>
The Cracker Barrel restaurants sell that very menu item - they call it "Eggs
in a Basket" if I remember correctly. They use sourdough toast. . . .very
tasty!

Van

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.

Van wrote:
> "Jude" > wrote in message
> ps.com...
> > "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> > bread with a hole cut out of the middle, buttered, andf fried in a
> > skillet with an egg fried into the hole. The round of bread got fried
> > up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> > for lunch today.
> >
> The Cracker Barrel restaurants sell that very menu item - they call it "Eggs
> in a Basket" if I remember correctly. They use sourdough toast. . . .very
> tasty!
>
> Van
Hmmm. a basket. where's the handle? =)

it looks abut as much like a basket as my egg does a taod, i guess.....

Jude wrote:

> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> bread with a hole cut out of the middle, buttered, andf fried in a
> skillet with an egg fried into the hole. The round of bread got fried
> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> for lunch today.
>
There are specific small lidded containers, to put an egg and other
ingredients in, seal and boil till done, cocettes, iirc, i sometimes put
a slice of bread in a muffin tin, poke it down till it forms a bread
'cup' or container, toast it lightly in the oven, then break a raw egg
into it, bit of cooked ham & some cheese and whatever other herbs or
spice one wishes, return to the oven to bake for about 10 minutes and
serve in the bread 'cup'.
---
JL

Doug Kanter wrote:
> "Jude" > wrote in message
> ps.com...
>> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>> bread with a hole cut out of the middle, buttered, andf fried in a
>> skillet with an egg fried into the hole. The round of bread got fried
>> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have
>> one for lunch today.
>>
>
> Now I want my mom's always-burned pot roast!

In later years Mom never remembered to set the timer when baking dinner
rolls. Her pot roast was very good but we knew it was time to eat when we
smelled the rolls burning! <G>

Jill

"jmcquown" > wrote in message
.. .
> 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
>
>

My mother used to make that same thing for us when we were sick. It was
soothing to the stomach. She didn't have a creative name for it though --
she just called them soft-boiled eggs with toast, but we always looked
forward to it. You brought back some warm memories with this thread.

MaryL

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

I prefer fresh bread rather toast but otherwise a fairly common
breakfast I'm glad to hear that I am not alone.
John Kane, Kingston ON Canada

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
>
>

My mom used to make that for me except she would chop the toast up and put the
egg on the toast and serve it to me in my peter rabbit bowl. total comfort
food.

Thing is, she still does it for me when I need it and I'm 32 years old.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Tue 10 Jan 2006 02:20:12p, Thus Spake Zarathustra, or was it Nancy1?

>
> 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.

We'll give you a wide berth, Nancy! I promise not to mention soft-cooked
eggs again, especially the gooey ones. <g>

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

Eggs and toast??

For a walk-out-the-door on a busy day, when you're in a hurry-- (1)
toast a piece of bread. (2) With the back of a spoon, mash down the
center of the toast. (3) Crack a raw egg into the depression, pierce
the yolk to prevent splatter. (4) Cook briefly in microwave, covered.
Timing, to your taste--anywhere from 10 seconds upward. Beats
Toad-in-the-hole every time.
Enjoy,
Nancree

"jmcquown" > wrote in message
.. .
> 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>

Well, now you're talking, Jill! I thought you'd never get to the part about
the toast. Wouldn't be the same without the toast.

Hmm, I think a lot of us will be having this for breakfast tomorrow....hey,
ya know, I've never made soft-boiled eggs for my kids, but maybe tomorrow
would be a good time. My 8-yr-old is just recovering from strep throat...he
might like it....he's my only egg-eater.

Chris

On 10 Jan 2006 10:20:02 -0800, "Jude" > wrote:

>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>bread with a hole cut out of the middle, buttered, andf fried in a
>skillet with an egg fried into the hole. The round of bread got fried
>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
>for lunch today.

We make that, and call it egg bread.

One thing James has introduced me to is shredded wheat and eggs (which
I insist on calling shredded eggs and wheat) -- he crumbles up a
couple of the large shredded wheat biscuits on a plate and drops a
little bit of butter on top. Over the top of that go two over-easy
eggs, and some salt and pepper, and the whole thing is mixed up on the
plate until the yolks have soaked into the wheat. It's surprisingly
good.

(I found that shredded wheat also makes a good matzoh-brei-like
substance if you soak the wheat in the eggs instead of mixing them up
afterwards.)

serene

Van wrote:
> "Jude" > wrote in message
> ps.com...
>
>>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>>bread with a hole cut out of the middle, buttered, andf fried in a
>>skillet with an egg fried into the hole. The round of bread got fried
>>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
>>for lunch today.
>>
>
> The Cracker Barrel restaurants sell that very menu item - they call it "Eggs
> in a Basket" if I remember correctly. They use sourdough toast. . . .very
> tasty!

In my restaurants, we did several variants on that theme. And we called
them "Bull's Eyes."

The simplest is as described above. We also baked bread in #10 cans (the
big ones that restaurants get stuff in) so the slices were round. We
punched two holes in them and cooked eggs in the holes. Also did that
sort of thing with pastries of various sorts and English muffins we made
that were 5-inches across - two-inch hole in the middle. We made the
muffins with cream and they were decadent. Nuisance to make, though.

The one that went over big with kids was to drop an egg on the griddle
and quickly pour pancake batter around it so it became a single unit.

Pastorio

In article >, biig > wrote:

> Doug Kanter wrote:
> >
> > "Jude" > wrote in message
> > ps.com...
> > > "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> > > bread with a hole cut out of the middle, buttered, andf fried in a
> > > skillet with an egg fried into the hole. The round of bread got fried
> > > up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> > > for lunch today.
> > >
> >
> > Now I want my mom's always-burned pot roast!
>
> And I want my dad's pancakes with butter and peanut butter (he had
> diabetes (insulin dependant) and sometimes put wheat germ on his cereal
> since he couldn't have sugar).... ....Sharon


And I want my Mom.

"Jude" > wrote in message
oups.com...
> ~patches~ wrote:
>> Jude wrote:
>>
>> > "Egg a cup" makes me thik of my mom's Toad In The
>> > Hole - a slice of
>> > bread with a hole cut out of the middle, buttered, andf
>> > fried in a
>> > skillet with an egg fried into the hole. The round of
>> > bread got fried
>> > up seperately. Nice and buttery, crispy, delicious.
>> > Maybe I'll have one
>> > for lunch today.
>> >
>>
>> I have fond memories of this as do my kids Some will
>> argue this
>> isn't the proper name for the dish but IMO it got the egg
>> into the kid
>> without hassle so I'll continue calling it that.
>
> Exactly. When we moved to England when I was 7, I learned
> about English
> Toad In The Hole, which has a batter lilke a yorkshire
> pudding and then
> there are sausages in it, if I remember correctly. We
> liked this dish
> too, but it wasn';t Toad In The Hole. You can call it
> whatever you
> want, as long as I can eat it!
>
> Do your kids like the 'hole' best? I always did, and now
> my daughter
> does too.
>
Did you know that the original "toad in the hole" was with
lamb chops. The sausage version came about when you
couldn't get lamb.

MoM

Joseph Littleshoes wrote:
> Jude wrote:
>
>> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>> bread with a hole cut out of the middle, buttered, andf fried in a
>> skillet with an egg fried into the hole. The round of bread got fried
>> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have
>> one for lunch today.
>>
> There are specific small lidded containers, to put an egg and other
> ingredients in, seal and boil till done, cocettes, iirc, i sometimes
> put a slice of bread in a muffin tin, poke it down till it forms a
> bread 'cup' or container, toast it lightly in the oven, then break a
> raw egg into it, bit of cooked ham & some cheese and whatever other
> herbs or spice one wishes, return to the oven to bake for about 10
> minutes and serve in the bread 'cup'.
> ---
> JL

Those are called egg rings and they sell them at www.lehmans.com

Jill

The Bubbo wrote:
> 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
>>
>>
>
> My mom used to make that for me except she would chop the toast up
> and put the egg on the toast and serve it to me in my peter rabbit
> bowl. total comfort food.
>
> Thing is, she still does it for me when I need it and I'm 32 years
> old.

LOL Mom is about to turn 80 and I make it for her now when I visit Funny
how things turn around as you get older.

Jill <--almost 46

Chris wrote:
> "jmcquown" > wrote in message
> .. .
>> 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>
>
> Well, now you're talking, Jill! I thought you'd never get to the
> part about the toast. Wouldn't be the same without the toast.
>
> Hmm, I think a lot of us will be having this for breakfast
> tomorrow....hey, ya know, I've never made soft-boiled eggs for my
> kids, but maybe tomorrow would be a good time. My 8-yr-old is just
> recovering from strep throat...he might like it....he's my only
> egg-eater.
>
> Chris

Got to have the toast to sop up the egg yolks! Back in the day Mom bought
nothing but white bread.

Jill

jmcquown wrote:
> The Bubbo wrote:
>> 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
>>>
>>>
>>
>> My mom used to make that for me except she would chop the toast up
>> and put the egg on the toast and serve it to me in my peter rabbit
>> bowl. total comfort food.
>>
>> Thing is, she still does it for me when I need it and I'm 32 years
>> old.
>
> LOL Mom is about to turn 80 and I make it for her now when I visit Funny
> how things turn around as you get older.
>
> Jill <--almost 46
>
>

While I regularly threaten my mom with terrible nursing homes if she doesn't
settle down, I know that I will be making this for her as she gets older too.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Bob (this one) wrote:
> Van wrote:
> > "Jude" > wrote in message
> > ps.com...
> >
> >>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
> >>bread with a hole cut out of the middle, buttered, andf fried in a
> >>skillet with an egg fried into the hole. The round of bread got fried
> >>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
> >>for lunch today.

> The one that went over big with kids was to drop an egg on the griddle
> and quickly pour pancake batter around it so it became a single unit.
>
> Pastorio

That sounds like somehting my daughter would love. i'll try it this
weekend.

Aren't you in VA? Any of your restaurants around hampton roads that i
might nknow?

jmcquown wrote:
> Joseph Littleshoes wrote:
>
>>Jude wrote:
>>
>>>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>>>bread with a hole cut out of the middle, buttered, andf fried in a
>>>skillet with an egg fried into the hole. The round of bread got fried
>>>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have
>>>one for lunch today.
>>>
>>
>>There are specific small lidded containers, to put an egg and other
>>ingredients in, seal and boil till done, cocettes, iirc, i sometimes
>>put a slice of bread in a muffin tin, poke it down till it forms a
>>bread 'cup' or container, toast it lightly in the oven, then break a
>>raw egg into it, bit of cooked ham & some cheese and whatever other
>>herbs or spice one wishes, return to the oven to bake for about 10
>>minutes and serve in the bread 'cup'.
>>---
>>JL
>
>
> Those are called egg rings and they sell them at www.lehmans.com

I think he means cocottes. See oeufs en cocotte: <http://tinyurl.com/by9ff>

The fancier ones have lids. The cheapies, like I have, are glass and
open at the top. Custard cups work just fine for this.

Pastorio

Jude wrote:
> Bob (this one) wrote:
>
>>Van wrote:
>>
>>>"Jude" > wrote in message
roups.com...
>>>
>>>
>>>>"Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>>>>bread with a hole cut out of the middle, buttered, andf fried in a
>>>>skillet with an egg fried into the hole. The round of bread got fried
>>>>up seperately. Nice and buttery, crispy, delicious. Maybe I'll have one
>>>>for lunch today.
>
>
>>The one that went over big with kids was to drop an egg on the griddle
>>and quickly pour pancake batter around it so it became a single unit.
>>
>>Pastorio
>
>
> That sounds like somehting my daughter would love. i'll try it this
> weekend.
>
> Aren't you in VA? Any of your restaurants around hampton roads that i
> might nknow?

The therapy finally worked and I got out of the restaurant business.
Only took 30 years. But I only had operations in the Shenandoah Valley,
and that was enough.

Pastorio

"jmcquown" > wrote in message
...
> Got to have the toast to sop up the egg yolks! Back in the day Mom bought
> nothing but white bread.
>

Absolutely...what else was there?? Oh, rye bread on occasion, I guess.

I happened to have some white bread around today, and my eggs and toast
were just delicious, with an ice-cold glass of milk alongside.

C

Bob (this one) wrote:
> jmcquown wrote:
>
>> Joseph Littleshoes wrote:
>>
>>> Jude wrote:
>>>
>>>> "Egg a cup" makes me thik of my mom's Toad In The Hole - a slice of
>>>> bread with a hole cut out of the middle, buttered, andf fried in a
>>>> skillet with an egg fried into the hole. The round of bread got fried
>>>> up seperately. Nice and buttery, crispy, delicious. Maybe I'll have
>>>> one for lunch today.
>>>>
>>>
>>> There are specific small lidded containers, to put an egg and other
>>> ingredients in, seal and boil till done, cocettes, iirc, i sometimes
>>> put a slice of bread in a muffin tin, poke it down till it forms a
>>> bread 'cup' or container, toast it lightly in the oven, then break a
>>> raw egg into it, bit of cooked ham & some cheese and whatever other
>>> herbs or spice one wishes, return to the oven to bake for about 10
>>> minutes and serve in the bread 'cup'.
>>> ---
>>> JL
>>
>>
>>
>> Those are called egg rings and they sell them at www.lehmans.com
>
>
> I think he means cocottes. See oeufs en cocotte: <http://tinyurl.com/by9ff>
>
> The fancier ones have lids. The cheapies, like I have, are glass and
> open at the top. Custard cups work just fine for this.
>
> Pastorio


Yes, that's the ones i meant, i used to have some old German glass ones
with a snap on lid that i really liked, you cold see through them and
judge how the eggs were doing, i lost them years ago and have been
unable to replace them, having to make do with a a french ceramic
version with a screw top lid that i hardly ever use.

I think they have another name as well as the french cocotte, as i have
been unable to find anything on the net quite like what i used to have.

I think the lidded variety make for a quicker cooking.
---
JL

The British name for the lidded egg cookers is 'coddlers'. I have two
my mom brought back from her last trip to england. they're pretty. I
butter the inside lightly, then crack in an egg. If UI'm feeling
decadent, i add a tablespoon of cream or a pat of butter. ThenI put em
in a pot of boiling water for 10 minutes or so. They're yummy!

Jude wrote:
> The British name for the lidded egg cookers is 'coddlers'. I have two
> my mom brought back from her last trip to england. they're pretty. I
> butter the inside lightly, then crack in an egg. If UI'm feeling
> decadent, i add a tablespoon of cream or a pat of butter. ThenI put em
> in a pot of boiling water for 10 minutes or so. They're yummy!
>

Thank you very much, i had been searching for coquettes and could not
find anything like what i had or wanted. "Egg coddler" turned up lots
and lots of what i already have (ceramic) and several versions of the
clear glass type that i want.

Still have not found exactly they type i had in the past but William's
Sonoma has what looks to be an acceptable version of the clear glass
coddler.

Thanks again, i would never have thought of the term 'coddler' on my own.
---
JL

Joseph Littleshoes wrote:
> Jude wrote:
> > The British name for the lidded egg cookers is 'coddlers'. I have two
> > my mom brought back from her last trip to england. they're pretty. I
> > butter the inside lightly, then crack in an egg. If UI'm feeling
> > decadent, i add a tablespoon of cream or a pat of butter. ThenI put em
> > in a pot of boiling water for 10 minutes or so. They're yummy!
> >
>
> Thank you very much, i had been searching for coquettes and could not
> find anything like what i had or wanted. "Egg coddler" turned up lots
> and lots of what i already have (ceramic) and several versions of the
> clear glass type that i want.
>
> Still have not found exactly they type i had in the past but William's
> Sonoma has what looks to be an acceptable version of the clear glass
> coddler.
>
> Thanks again, i would never have thought of the term 'coddler' on my own.
> ---
> JL

Check Ebay, if you haven't already. If it's vintage, they might have
it.

N.

Chris wrote:
> "jmcquown" > wrote in message
> ...
>> Got to have the toast to sop up the egg yolks! Back in the day Mom
>> bought nothing but white bread.
>>
>
> Absolutely...what else was there?? Oh, rye bread on occasion, I
> guess.
>
> I happened to have some white bread around today, and my eggs and
> toast were just delicious, with an ice-cold glass of milk alongside.
>
> C

Absolutely ice cold milk! When my LLL and I go out to breakfast I order a
tall glass of cold milk to go with. I haven't tried to order egg-a-cup yet;
doubtful I'd find an restaurant that understood that

Jill