The Perils Of Privatisation - Part X
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No best answer has yet been selected by wendyuk. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.This is US criminal and jailbird Martha Stewart's recipe:
Coddled Eggs (Makes 4)
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups�ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.
Unsalted butter for greasing
2 teaspoons heavy cream
4 large eggs
Salt & freshly ground pepper
Line the bottom of a saucepan with kitchen towel (why?). Fill pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add an egg; season with salt and pepper. Screw on lids tightly. Carefully place coddlers into boiling water.
Reduce heat and simmer for 4 minutes. Turn off heat, cover pan and stand for 6-7 minutes. Remove coddlers from water, unscrew lids and serve immediately.
and this is from a coddler supplier:
Coddled Egg
Butter the inside of the coddler and the metal lid.
Break the egg and drop it into the coddler. Season with salt and pepper.
Screw on the lid and stand the coddler in a pan of boiling water.
Simmer for 7 to 8 minutes.
or the way it's done in my kitchen:
grease a ramekin or other small dish
break an egg into it
season to taste
cook in the oven until (done to taste)
The British Egg Info Service (just google) has a recipe for Tuna Nicoise with coddled eggs...
Hope this helps.