Learning To Cook Eggs: Coddled Eggs
Oct. 8, 2012 2:41 pm
Updated: Dec. 1, 2012 7:29 am
Honestly, the first try was an intentional flop. I had a recipe from Jacques Peppin from Essential Peppin, but didn't follow it exactly. I should have had the water at a gentle boil before I set the ramekin in the water. I'm getting ahead of myself.
The word coddle means to baby, spoil or cosset, or in cooking an egg, to cook it in water that is not quite boiling. Call it a gentle boil, as Mr. Peppin does, or a simmer like many others do. A poached egg is, in essence, a coddled egg. It's just that coddling
an egg without its shell has been given the term, "poached." To confuse the issue of coddling further, the egg used in a traditional Caesar Salad is coddled, but you only warm the egg (in its shell) briefly in simmering water to help thicken the dressing.
There are also devices sold known as "coddlers." Sometimes they are metal, but most often the are ceramic, and lidded. The more expensive ones are prized and highly collectable. Royal Worcester apparently makes some high end coddlers, but I settled for buying
some from Fox Run off of Amazon for about $8 each.
Back to my first run of Eggs in Ramekins. I buttered the ramekin per directions, and then added some minced onion and slices of left over fried Kenebec potatoes. Does there exist a better tasting potato than the Kenebec? Then I cracked two eggs into the ramekin
and added a bit of chipotle hot sauce, and set the ramekin into the not yet simmering water of the saucepan. I put the cover on and went away for 6 minutes. I heard the ramekin jumping about in the saucepan after a couple of minutes. I toasted some multi-grain
bread. When I thought the eggs were done, I ran a knife around the inside of the ramekin and then put the toast on top and flipped it over. Disaster! The eggs stuck to the bottom of the ramekin and about a teaspoon of the whites were uncooked. It did taste
pretty darned good though.
Several things came to mind to try. First, the eggs could have been fresher, and they should have been at room temperature. Second, the water should have been at the cooking temperature. Last, I wonder if the coddler will make a difference? The ramekin I used
was actually a left over container from a cheese spread from a Christmas long past!