A Musing Meals

A Musing Meals April-12-099:41 PM

Coddled Eggs

Coddled eggs, are eggs that are slowly and gently coaxed into cooking, and are served in a variety of ways, the first step is to inherit an egg coddler or you can still purchase them at specialty china stores, or antique stores. An egg coddler is a porcelain cup with a lid. The egg(s) are broken into the buttered coddler, and seasonings added. The coddler is closed with the twist lid and partially immersed in boiling water for 7 - 10 minutes, depending on how runny you like your yokes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish. These are great for Students, camping, all you need is a method to boil water and you have an instant tasty meal!

How to Use an Egg Coddler

Put enough water in a pot to go just to the beginning of the metal ring of the egg coddler, and bring to a boil. Butter the inside of the coddler. (You can also use olive oil, cooking oil, or non-stick spray).Break one or two eggs (according to size of the coddler) into the cup.Screw on the lid (do not screw the lid on very tightly. A loose turn is sufficient) and stand the coddler in a pan of boiling water, taking care that the water level covers at least half of the coddler. Simmer for 7 to 8 minutes.Remove the coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heatproof gloves. Set the coddler on a dishtowel, or any other heatproof surface. Using a dish/or even paper towel and holding the lid by the ring, twist the lid to loosen it. The coddler holds the heat and your egg will be piping hot for your morning breakfast musings...try it with toast points. Just a fancy name for toast that has been cut into rectangles, you can then point into the coddler and scoop up that delicious egg.

There are several fancy pantsy recipes for coddled eggs, I like mine with a few snips of chives, but here are a few more bon appetite*

"Farmhouse Egg"

Ingredients:

Butter- 1/2 tablespoon Bacon bits or crumpled bacon - 1-tablespoon Chopped onion - 2 teaspoons Gruyere - 1/2 oz (1 wedge) Chopped mushroom1 Egg

Prep:

Butter inside of coddler and metal lid * Saute the bacon, onions and mushroom, cover and simmer for a few minutes to infuse flavours * Empty the mixture into the egg coddler, and add the egg and stir * Season with salt and pepper, place the slice of Gruyere on top. Screw up the lid and stand the coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 min until cooked.

"Oeuf Baron"

Ingredients:

Butter - 1/2 tsp.Sliced mushroom - 1 1/2 tablespoons Chicken liver pate - 1 tablespoons1 EggSalt & Pepper.

Prep:

Butter the inside of egg coddler and metal lid * Put the mushroom slices in bottom of egg coddler * Put the mushroom slices in bottom of egg coddler, season lightly with salt and pepper. Add the egg, then the pate. Screw up the lid and stand coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 minutes until cooked.

"Ham'n Egg"

Ingredients:

Butter - 1/2 teaspoonCooked ham - 1/2 oz. (15g) 1 EggSalt & Pepper.

Prep:

Butter the inside of coddler * Dice the ham and place in bottom of coddler * Add the egg, season with salt & pepper. Screw up the lid and stand coddler up to its rim in a pan of boiling water. * Boil for 10 - 11 minutes until cooked.

Posted by Suzanne Williams at 7:23 PM