Important egg question

[WineIsMyCarb]

Morning all. I'm hoping I've come to the right place for the perfect crossover of Irish women and people with a keen interest in breakfast.

My grandma used to make me an egg in a teacup. Lined with slightly under-toasted but heavily buttered toast and with more salt than you can legally give a child these days. It was heaven.

The yolk would be runny but the white perfectly cooked. I think the microwave was involved.

I've recently come to understand that this is 'an Irish thing', so thought I could make it for my own children this Sunday.

I'm going to give it a crack (ha!) this afternoon, but would welcome any tips. Do I crack the raw egg onto the toast, or poach it separately and tip it in? Should the toast line the bottom of the cup or will that just get soggy? Will it have been a microwave job do we think?

YouTube has not been helpful and I'm sure you'll appreciate how important this is to get right.

I don't want.... erm... egg on my face.

Hello. I am not Irish but Scottish, however I also had this exact food as a child. There was a thread about it on MN a while ago and it seemed to be something that was common in NE England and Scotland. Can’t recall if any Irish people chimed in. it had a funny name in England but my Mum just called it “egg beaten up in a cup”.

I remember my Dad was asked to make it once and he gave me scrambled egg in a cup with no bread, I was not impressed. He said “the name didn’t mention any bread?!”

Anyway, my family recipe is as follows:

Boil the egg and take out of water just at point where it would be very runny yolk and white only just cooked.

Thick butter on white bread or toast (always white bread). Tear into little squares.

Mix bread and egg together so yolk soaks into bread. Salt generously. Eat with a teaspoon.

We never toasted the bread as yolk soaked in better that way, but I can see a very light toast would work.

No microwave involved. I think a poached egg would work too, and would give you more control over level of “cuisson” 😀.
Enjoy your breakfast!

Not Irish, but an Irish friend used to do egg in a cup. Not sure exactly how, sorry, but would recommend piercing the yolk if doing it in the microwave unless you want it to explode.
My take on this is to make a hole in a piece of buttered toast, and gently fry an egg in it. 😋

A guggy egg is a soft boiled egg mashed up in a cup with salt and butter but ive never come across the toast lining the cup, you were obviously extra spoiled! We just got toast seperate to the cup

It's not something I ever had but I do see plenty of Irish people talking about an egg in a cup, they called it a guggy egg. I think it is a boiled egg mashed with butter and salt.

I make scrambled egg in a cup in the microwave though

Oh my days, you've just taken me back a few decades. I too grew up in Ireland with regular guggy eggs, and am now wondering why I haven't introduced this food of the gods to my own children. I can hear my mam whacking the fork on the side of the mug as I'm typing.

*adds guggy eggs to menu plan

This is invaluable information, thank you all. A guggy egg, who knew? I'm going to start with a gently boiled egg, peeled and mashed a bit into a toast-lined mug. Will leave the microwave alone. That's tea sorted - thanks!!

I'm Scottish and egg in a cup to me is a soft boiled egg, peeled and then mashed in a cup with butter and salt.

Unaware of the lining the cup with bread aspect, but it is a genius move.

Guggy egg.... my grandad made these with buttered bread, in a cup with a boiled egg broken up with a fork. All mashed together - the butter melts, devine:
We also used to call them whiskers egg but not sure why?