Chilean huevos a la copa are soft-boiled eggs made by covering 6 room-temperature eggs with cold water, bringing them to a boil, and cooking exactly 3 minutes from the first bubbles, then cooling them in cold water and serving them in egg cups topped with olive oil, lemon, crumbled bacon, chives, salt, and pepper. They take 5 minutes of preparation plus 3 minutes of cooking and serve 6 people.
They are a simple, healthy breakfast, usually eaten with toast or pan amasado.
How to Make Huevos a la Copa?
All you need are fresh eggs and a timer to control the exact cooking time. The bacon is crisped in the microwave, and the eggs are timed from the first sign of boiling.
Nutritional Information
Each egg contains approximately 70 kcal, 1 g of carbohydrates, 5 g of fat, 6 g of protein, 186 mg of cholesterol, and 62 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Huevos a la Copa Recipe
Preparation: 5 minutes
Cooking: 3 minutes
Servings: 6 people
Ingredients
- 6 large eggs, at room temperature
- 3 slices of bacon
- Olive oil
- Lemon juice
- Chopped chives
- Fine salt
- Black pepper
Instructions
- Place the bacon slices on a plate lined with paper towel and microwave on high for about 90 seconds, until dry and golden. Let cool and chop finely.
- Carefully place the 6 eggs in a medium pot without stacking, cover with cold water, and heat over high heat. From the first bubbles of the boil, cook for exactly 3 minutes and remove from the heat.
- Drain the hot water without cracking the eggs and cool them immediately with cold water. Place each egg in an egg cup and cut off the top by tapping around it with a small spoon or thin knife.
- Serve right away, seasoning the inside with a few drops of olive oil and lemon, the bacon, chives, salt, and pepper, with pan amasado or toast.
Additional Tips
Check freshness
Place an egg in cold water: if it lies on the bottom it is fresh; if it floats, discard it.
Use room-temperature eggs
Take eggs out of the refrigerator an hour ahead to avoid cracking and keep the timing accurate.
Center the yolk
Gently roll the eggs in the water at the start of cooking so the yolks stay centered.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| 3 minutes | 5 to 6 minutes | Mollet, jammy yolk | |
| Bacon | Smoked salmon | To taste | More elegant |
| Chives | Parsley | 1:1 | Milder |
| Stovetop | Microwave | 3 minutes at 300 W in boiled water | Faster |
Frequently Asked Questions (FAQs)
1. How long do I cook eggs a la copa?
Exactly 3 minutes from the first bubbles of the boil for a runny yolk and just-set white.
2. Can I make them in the microwave?
Yes: heat salted water in a microwave-safe bowl for 5 minutes at 1000 W, add the eggs, and cook 3 more minutes at 300 W.
3. How do I open the egg neatly?
Tap around the top with a spoon or thin knife and lift off the cap.
4. What do I serve them with?
Toast, pan amasado, or as a topping for soups, stews, or salads.
What Are Huevos a la Copa?
Huevos a la copa is the Chilean name for soft-boiled eggs served in egg cups, a classic breakfast.
Egg Cooking Times
About 3 minutes gives a runny yolk, 5 to 6 minutes a jammy mollet egg, and 10 to 11 minutes a hard-boiled egg.
Did You Know?
Room-temperature eggs cook more predictably than cold ones and are less likely to crack in hot water.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Rice with Fried Egg
- Chilean Huevos a la Ostra
- Chilean Milk Bread Rolls
- Chilean Lettuce Omelette
