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READY IN 4 mins

Egg in a Cup

Read Reviews (37)

"New spin on soft boiled eggs! My Great great great aunt's recipe." — MAJIKMAN

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All about Eggs

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 2 Serving Change Servings

2 eggs
15 saltine crackers

1 tablespoon butter, softened
salt and pepper to taste

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Directions

Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.

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PREP 1 min
COOK 3 mins
READY IN 4 mins

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I made this for my little brother and I last night when we were both starved. He took one bite and then snatched the cup out of my hands! Afterwards he asked "are you a chef? how do you make such good stuff?" :) It's very very good and super easy, not to mention filling! I only used four crackers in each of ours and it was plenty, although I used a teensy bit more butter. Super recipe!

—tehya

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Most Helpful Critical Review

Dec 27, 2006

I do this recipe only with torn up bread pieces in a cup... and it tastes much better then with saltines! Also I add some fresh dill cut up in it too .... talk about mmm mmm good!

—Naples Kim Cooks!

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38 Ratings

Feb 18, 2007

This is a simple, delicious "comfort food." I used club crackers, and agree that 7 is way too many for one egg; next time, I'll try it with less. Also, like a previous reviewer, I used a poached egg, as it's far easier to just scoop right out of the water and plop onto your prepared crackers without the hassle of peeling the shell. I can see many ways this could be jazzed up...but for me, the flavours combine perfectly "as is." Thanks for a filling, yummy cup of comfort!

—E J

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Nov 03, 2006

Mmm, I remember these from my childhood. I've also made them myself once or twice since I graduated college. I do a couple of things differently, which I'll submit here for others to experiment with if they please: One, I grease the sides of the cup with butter instead of mixing it with the other ingredients. Two, I layer the eggs with bread torn into small pieces instead of crackers. You can also add shredded cheese layers, breakfast meats, sauteed onions, etc. The possibilities are really endless.

—Beckerkorn

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Oct 16, 2011

Thank you, Majikman! We used to call these "Gramma's Eggs" because my maternal Grandmother used to make these -- especially when I was sick or needed comfort -- except she used one slice of buttered bread per egg torn or cut into pieces. instead of the crackers. Instead of peeling the eggs, we cracked them open (with a knife) and then scooped out the insides with a spoon into the cup. I found that three minutes was not enough (my whites were still a little runny), so I think I will cook them for four or five minutes next time. (Not enough to "ding" the recipe if the stove is slow.) Thanks again!

—sparkytoo

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Apr 15, 2006

I loved this & then wanted my husband to try it. He didn't want to but then did, & he loved it too! I too used club crackers but will try it w/ saltines sometime. This would be great for breakfast on a camping trip.

—IMVINTAGE

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Feb 15, 2011

My mom used to make this for us kids when we were sick. It was so yummy! I regretted not ever getting it from her. I'm so glad this recipe was here! I poached the eggs in about 3" of water, though, so as not to fuss with the eggshell. Although Mom always used Saltines, all I had on hand were the 12-grain wheat crackers from Trader Joe's (I guess the equivalent would be Ritz's) -- excellent!

—SLDROE

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Sep 20, 2010

Mmm, very good, quick and easy to make. I made this with left over sausage gravy and also mixed in some cheese! Sooo good! Will definitely make this again!

—Chelsea

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Nutrition

Calories
155 kcal
8%

Carbohydrates
5.7 g
2%

Cholesterol
227 mg
76%

Fat
11.6 g
18%

Fiber
0.2 g
< 1%

Protein
7 g
14%

Sodium
385 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg in a Cup

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 155
Calories from Fat: 104

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 5.3g 27 %
Cholesterol 227mg 76 %
Sodium 385mg 15 %
Potassium 80mg 2 %
Total Carbohydrates 5.7g 2 %
Dietary Fiber 0.2g < 1 %
Protein 7g 14 %
Sugars 0.4g
Vitamin A 8 %
Vitamin C 0 %
Calcium 4 %
Iron 13 %
Thiamin 7 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 3 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.