Revive your breakfast with the elegance of Vienna-style eggs

Eggs for breakfast never get old. This statement does not contain even a gram of exaggeration. The list is endless: soft-boiled, poached, scrambled, fried, shakshuka, omelet. However, we rarely make Vienna-style eggs because they seem complicated. But it's quite the opposite! I advise you to try this method.

Although these eggs are named after Vienna, this method of serving them probably did not originate from the Austrian capital. They were popular in cafes during the interwar period, and the name was likely chosen for its elegance. They were served with a slice of bread with butter and black coffee. To this day, it remains a great combination.

Vienna-style eggs are essentially soft-boiled eggs presented differently. Instead of boiling them in their shells, they are cracked directly into a comprehensive, heatproof glass and cooked in it. How to do it exactly? The recipe is straightforward, and the ingredients list is short. It would help if you had an egg, some butter, and your favorite seasonings. Besides salt and pepper, finely chopped chives, dill, or basil work well.

1. Bring water to a boil in a pot. Meanwhile, crack the egg into a heatproof glass, making sure the yolk keeps its shape and doesn't spread.
2. 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 remain runny. Finally, season the egg with salt and pepper. It tastes great with a teaspoon of butter, then sprinkled with chives or dill.

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