With this recipe, you can create five little porcelain nests that turn plain eggs into a healthy English breakfast in under 20 minutes. Cup Eggs are exactly what they sound like, eggs cracked into tea cups with salty ham and melty provola, gently cooked in a water bath so the whites set silky and the yolks stay luscious.
This recipe is perfect for busy mornings, brunch with friends, or when you want something nostalgic snd delicious.
What are Cup Eggs?
Cup Eggs, also called tea-cup eggs or steamed eggs-in-cups, are individual servings of eggs prepared inside small heatproof cups placed in a pot of hot water. The gentle, even heat cooks the egg like a mini custard, they are smoother than pan-fried eggs, simpler than poached.
This technique appears in many cuisines, such as Chinese steamed eggs or French-style coddled eggs, but this version is an English-style breakfast.
Pro Tips for Perfect Cup Eggs
- Use identical, oven- or heatproof tea cups so eggs cook evenly.
- Bring water to a gentle boil, then lower to a steady simmer before adding the cups. Violent boiling can make the cups rattle and risk cracking.
- Fill the pot so the water reaches about halfway up the cups, and not over the rim. This helps it create an even water bath.
- Let cups rest covered for 1-2 minutes after cooking if you like slightly creamier yolks.
Frequently Asked Questions
What kind of cups can I use?
Use small, heatproof cups or ramekins labelled oven-safe or heatproof ceramic/porcelain. Avoid very thin or decorative cups that aren’t marked heatproof.
Can I make these in the oven instead of on the stove?
Yes. Place the cups in a roasting pan, add hot water to come halfway up the sides, and bake at 160-170°C (325340°F) for about 12-18 minutes, depending on how runny you like the yolk.
How do I know when the eggs are done?
The whites should be opaque and set, and the yolks should wobble slightly if you want them runny. If the yolk is still translucent, cook for 1-2 minutes longer.
Can I substitute ingredients?
Replace ham with sautéed mushrooms or spinach for a vegetarian version. You can swap provola for a dairy-free melter or omit it entirely.
How to Store Cup Eggs and Can I Freeze Them?
Refrigerate cooked Cup Eggs in an airtight container for up to 2 days and reheat gently in a low oven. You can also steam for a few minutes, and note that reheating too fast will overcook the yolk. Also, freezing isn’t ideal, the texture of the egg white and yolk changes after freezing and reheating.
Ingredients
How to Make Cup Eggs
Place 5 small heatproof tea cups on your counter and crack one egg into each cup, keeping yolks intact. Season with salt, ham, and provola.
Place 5 small heatproof tea cups on your counter and crack one egg into each cup, keeping yolks intact. Season with salt, ham, and provola.
Set the cups upright in a pot that fits them snugly and add boiling water to the pot.
Set the cups upright in a pot that fits them snugly and add boiling water to the pot.
Put the lid on and cook over medium heat. Lift the cups out, invert each cup onto a plate, and let it sit a moment so the egg slides out cleanly. Tap the rim if needed.
Put the lid on and cook over medium heat. Lift the cups out, invert each cup onto a plate, and let it sit a moment so the egg slides out cleanly. Tap the rim if needed.
Sprinkle with chopped parsley, a crack of black pepper if you like, and serve immediately with toast or baked beans.
Sprinkle with chopped parsley, a crack of black pepper if you like, and serve immediately with toast or baked beans.
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