What it's cracked up to be.

We’re big egg fans around here—scrambled, fried, and of course soft-boiled. They’re so easy to make and the molten yolk makes the perfect dipping sauce for toast points. And finally, there's a cup worthy of it in these marble beauts. They’re sturdy, of course, but also bring an interesting texture to the brunch table. When it comes to cracking the shell, use this teensie silver-and-brass hammer that doubles as a spoon. It works gently without smashing the shell to smithereens. We promise you’ll never want to eat eggs another way again.