Spring 2024

a piece of eggshell fell from the freshly whacked egg. Europeans do not refrigerate their eggs, while Americans store theirs in the fridge. It has to do with the way they are processed. In many European countries, their hens are vaccinated against salmonella, so refrig- eration isn’t needed. In the U.S., eggs are washed and sanitized before being offered for sale. This reduces the chance of salmonella but it also removes the protective cuticle on the outside of the egg. Without the cuticle, eggs require refrigeration or they will spoil. Perfectly cooked soft-boiled eggs have a just-set white and a warm yolk. Unlike hard-boiled eggs that start in cold water and are brought to a boil, soft-boiled eggs are dropped into boiling water and gently cooked until done. This method allows for a precisely perfect-set white with a slightly runny yolk. Experts recommend using cold-from-the-fridge large eggs, which take 6 ½ minutes to cook. To make the toast soldiers, cut off the crust from thick-sliced bread and toast until golden. Generously lavish with butter and use a serrated knife to cut into thin sticks. Collecting egg cups is a popular pastime and an obscure hobby called “pocillovy.” It is derived from the Latin words for “little cup” and “egg.” Egg cups are said to have originated in France and there is also a name for egg cup collectors.They are called “pocillovists.” British manufacturers quickly realized that these small egg holders would be coveted by many, thus the influx of varied styles, materials and figural pieces that are found today in thrift shops, estate sales and online. Materials used to make the egg holder have been as elegant as Wedgewood and etched silver to those as simple as ceramics and wood. Prices range from as low as $15 for a plain white porcelain to a record high of over $2,000 for one sold at auction. This egg cup, with a stylized chicken’s head, wings and tail, called “Coquetier Poule,” sold at Palm Beach Modern Auctions in Florida. It was designed by Francois-Xavier Lalanne, a 20th-century French sculptor, whose designs were often figural animals. His modernist style is seen in the plain white color. As a young girl, when I caught a cold and had to stay home from school, my mom always prepared a soft-boiled egg and dry toast, served on a bed tray. It’s a fond memory, not of being sick at home, but of my mom serving what she felt would make me feel well again. Had my soft- boiled egg been served in a porcelain egg cup, I promise you, I would’ve been fake-sniffling a cold every month, not wanting to ever go back to the way I ate eggs before. Marjorie Snow is a published writer and photographer with a vast knowl- edge of antiques and their history. Snow was the owner of Terra Cotta in Las Vegas, an exclusive architectural vintage gallery, which has been featured in numerous West Coast magazines. C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 99 (Top to bottom) 1990’s Dept. 56 cowgirl boot egg holders, three rare Lefton Dutch girl egg cups, old Japan lustreware cherry blossom cups and elaborately decorated green and orange birds.