One of my earliest childhood memories is being served a soft boiled egg for breakfast with teeny, tiny little pieces of crumbled bacon on it. I don’t know how my mother pulverized that nice crisp bacon to dust almost, but she did. It was so good. It had to be, if I’m still thinking of it all these years later. Here’s a picture of me at the breakfast table:
I’ve always enjoyed eggs, whether they be boiled, poached, coddled, baked, fried or in an omelet. There is something so satisfying about them.
A while ago, I had noticed that in the 1886 Meriden Britannia catalog they showed a spoon labelled “egg or ice cream”:
It appeared to be a shorter, smaller version of a teaspoon.
Then I noticed that the Luther Boardman catalog, circa 1900, indicated that a bar spoon could also be used as an egg spoon. Now a bar spoon does not have the same shape bowl as a teaspoon. Instead the bowl flares out and is somewhat flat on the bottom as compared to the rounded point of a teaspoon. The following illustration is from the Boardman catalog:
Following is a page from that catalog which indicates that the 5 1/2 inch bar spoon could also be used as an egg spoon:
I wondered why the shape of these two “egg spoons” varied so. I assumed these spoons were to be used to eat a soft boiled egg out of an egg cup. The photo below shows two egg cups. The one to the left is the “Yosemite” pattern by T. R. Boote; the other one is the “Garfield” pattern by Wallis Gimson.
They are both double egg cups, meaning that a single soft boiled egg (still in the shell) would be served in the smaller side. The larger side would be used for mixing add ins like little pieces of ham, mushrooms, scallions, to an egg served out of its shell.
You’ll notice that the Garfield pattern egg cup is larger than the Yosemite. I’ve read the sometimes larger eggs are served, like perhaps a duck egg. Perhaps that was the reason the Garfield cup was larger? Both eggs in the photo above are “large” eggs. And both are placed in the cup with the narrow end down. There is considerable discussion online about which is the proper way to serve an egg…narrow end up or big end up.
Personally, I think the egg sits better in the cup with the small end up. I got to thinking that perhaps the differing egg spoon shapes had something to do with which way the egg was placed in the cup.
It makes sense to me that if you are eating an egg with the small end up, you would use the wider bowl bar spoon so you can scoop up every last little bit of egg from the big bottom. And if you were eating an egg the opposite way, then you would use the teaspoon shape spoon to get into the narrow part of the egg on the bottom. I have never seen anyone say this, but it seems logical to me.
And once you tap the egg with the side of a knife to crack the shell, you are supposed to insert the edge of the knife into the crack in the shell and remove the top portion of the egg and put it on the plate. You have to be extremely careful doing this as you don’t want tiny little bits of pulverized egg shell to fall into your egg.
Did they actually make plates, or saucers, specifically for egg cups? I don’t know. But you definitely need a plate of some sort under your egg cup for the egg top, the spoon and for the toast. Oh, and the toast should be cut into strips (called soldiers) small enough that you could dip them into the yoke. I’m starting to hyperventilate just thinking about this.
The Garfield saucer shown above is small, just about 5 and 1/4 inches. The indentation in the middle fits the egg cup much better than the larger saucer.
Although sterling and silver plated egg spoons were made and widely used, I have since learned that using such utensils should be avoided as the sulfer in the egg reacts with the metal. So what type of spoon is one to use?
Hercule Poirot always insisted that his boiled eggs be the exact same size, as if they vary then their cooking times should vary accordingly.
And he is correct, the larger egg would not be cooked to the same extent as the smaller.
I’m including two articles concerning the eating of the egg. The first is from an 1855 book, “The Illustrated Manners Book”:
And the following from the 1859 “A Manual of Politeness”:
Sometimes something that should be simple, simply isn’t.