Eggs in a Glass | The Perfect Breakfast Egg

Preparation & Cooking

• 1
  Ideally, take the eggs out of the refrigerator 30 minutes before preparation so they can reach room temperature. Bring enough water to a boil in a small pot so that the eggs will be just covered later. Lightly salt the water.
• 2
  Carefully slide the eggs into the boiling water with a spoon. Reduce the heat slightly, cover the pot, and let the eggs simmer gently for exactly 5 minutes. If the eggs come directly from the refrigerator, extend the cooking time by one minute.
• 3
  While the eggs are cooking, prepare four glasses, saucers, and long spoons. Finely chop the chives, toast the bread until golden brown, and spread generously with butter.

Cooling & Serving

• 1
  Pour off the hot water and cool the eggs in the pot under running cold water for exactly 90 seconds. This makes them easier to peel, but they remain pleasantly warm inside.
• 2
  Carefully peel the eggs (preferably under water to prevent shell fragments from sticking) and place them in the prepared glasses. If an egg is difficult to peel, halve it and spoon the contents directly into the glass.
• 3
  Lightly break open the eggs in the glass with a spoon so that the yolk can run out. Season with sea salt and freshly ground pepper, sprinkle generously with chives, and serve immediately with warm buttered toast.