How to Cook a Coddled Egg
Egg coddling is a cooking technique where eggs are only partially cooked, using a method that involves immersing them in boiling water for a short period of time. Essentially, the egg white will be firm--similar to the texture of a hardboiled egg--while the yolk will be runny, similar to when an egg is cooked over easy. In order to achieve the ideal desired effect, it's recommended that you get the freshest eggs possible, as eggs older than a week will have thinner whites. Does this Spark an idea?
Instructions
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Allow one or two eggs (depending on how many you want to coddle) to warm up to room temperature.
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2
Fill a large pot with water and bring it to a boil.
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3
Grease the inside of your egg coddler with shortening, non-stick cooking spray or olive oil. You can do this with your bare fingers, or with a paper towel.
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Crack the eggs into the egg coddler. Add seasonings, such as pepper and salt, if you like.
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Put the lid onto the coddler by screwing it into place (but not too tightly). When unscrewing it later, you'll need it to be slightly loose, as you cannot take the lid off by its lifting ring.
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Place the egg coddler into the pot of boiling water. The water level should reach about halfway up the height of the coddler. If the water level is higher than this, remove some water until the proper amount is there.
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Allow the egg(s) to simmer between five to eight and a half minutes. If you have one medium egg, allow it to simmer for five minutes. Allow one large egg to simmer for five and a half minutes. Allow two medium eggs to simmer for six and a half minutes. Allow two large eggs to simmer for eight and a half minutes.
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8
Put on your oven mitts and remove the egg coddler from the boiling water. Set the coddler on a towel. Do not set the coddler directly onto a countertop. Remove the lid by unscrewing its cap (while wearing oven mitts), and not by its lifting ring. Cat the eggs out of the coddler.
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References
- Photo Credit Jupiterimages/Photos.com/Getty Images
