Tonight we have an example of a crested Royal Canadian Air Force egg cup to look at. This egg cup is very large and made out of white glazed pottery in a distinctive double ended design:The RCAF badge is a blue transfer that has been added before glazing:The egg cup has two ends. The conventional way up has a particularly large holder for an egg, the size of which becomes very obvious when a standard chicken’s egg is placed inside:This is clearly far too large and was probably designed for either duck or goose eggs. Turning the egg cup upside down however gives us a much more standard size cup that holds an egg in the usual fashion:This design seems to have been popular in the 1930s and it suggests that the eating of different types of eggs was much more prevalent than it is today where most people typically only eat hen’s eggs. The other theory is that the large space is used to keep a second egg warm whilst eating a first. Once that egg is finished, just swap the two over and you have your second boiled egg still nice and warm.
Breakfast was an essential part of the day to any RAF personnel, but most especially aircrew about to set out on a mission as John Clark recalls:
Have you ever wondered what we pilots ate during the war?
I was 17 and a half, based at 106 Squadron, Metheringham, Lincolnshire. We flew every day, with just the occasional day off.
The day began with egg and bacon — one of each, I think, although there may have been a second rasher if we were lucky. I can’t remember if we had this every day. There were Corn Flakes, and Camp coffee — that’s concentrated liquid coffee, to which hot water was added; it wasn’t fresh. Milk was powdered. We were glad to get it.