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Huevos a la copa
Huevos a la copa: Chilean soft-boiled eggs broken into a glass with salt
In Chilean homes, huevos a la copa are a weekday breakfast and a sick-day comfort: eggs boiled until the whites are just set and the yolks still runny, then scooped out of their shells into a small glass (the copa), broken up with a spoon, salted and eaten with warm marraqueta for dipping. The common mistake is timing from cold water, which makes the result unpredictable; lower the eggs into water that is already boiling. Runny yolks are not suitable for pregnant people, young children, older or vulnerable people; for them, boil the eggs for 9–10 minutes until fully set. If you need it gluten free, serve with gluten-free bread. Chef's tip: a tiny knob of butter stirred into the hot egg in the glass makes it silky.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 eggsat room temperature
- ¼ tsp salt
- 1 pinch black pepper
- ⅓ oz butter (optional)
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Method
0/3 doneStep 1: Bring a small pan of water to a rolling boil. Lower in 4 eggs with a spoon and boil for 5½ minutes for set whites and runny yolks.
6 minStep 2: Lift out and cool under cold water for 15 seconds, just enough to handle.
Step 3: Crack each egg across the middle and scoop the contents into a small glass, two per glass. Add ¼ tsp salt, 1 pinch black pepper and ⅓ oz butter and break up gently with a spoon. Eat at once with warm bread.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 12 g
- Carbs
- 1 g
- Fat
- 12 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huevos a la copa take?
- About 8 minutes in total: 2 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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