Vienna-style eggs: A simple yet sophisticated delicacy at home

Vienna-style eggs, a dish consisting of eggs cooked without shells in a glass or ramekin, are well known for their runny yolk and set white. Before serving, the eggs should be stirred and seasoned with salt and pepper. Optionally, fresh herbs such as chives can be used to enhance the taste. Preparing Vienna-style eggs is surprisingly less complicated than it may seem. I often serve them to my loved ones.

Wondering how to prepare Vienna-style eggs? The process begins with gently cracking raw eggs into small glasses. These eggs are seasoned with butter, salt, and pepper. Placing these glasses of eggs in a pot with boiling water and cooking them for about 5 minutes completes the preparation, although the exact cooking time may depend on the thickness of the glass.

In Vienna itself, and famous local cafés such as the renowned Café Sacher, eggs are served slightly differently. These eggs, soft-boiled and peeled, are served whole in a wide glass on a high stem, like a champagne glass. This style of serving eggs is known in Vienna as "Eier im Glas", which translates to "eggs in a glass/goblet".

Ingredients:

• 2 eggs
• 1 teaspoon of butter
• Salt and pepper
• Optional: chives

You'll also need to prepare two ramekins or small glasses.

Instructions:

1. Boil water in a pot. Ensure that there is enough water such that, once the glasses are inserted, the water will reach the level of the eggs in them.
2. Place half a teaspoon of butter in each of the two ramekins or glasses, then gently crack an egg into each.
3. Immerse the glasses into the boiling water and leave them for approximately 5 minutes. Keep an eye on the eggs to ensure the whites are set, and the yolks remain runny.
4. Once the eggs are ready, remove them from the water while leaving them in the glasses. Season with salt, pepper, and optionally, chopped chives.