Email to Cat      

Coddled Eggs

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"Coddled eggs have the wonderful texture of a soft-boiled egg without the fuss — you don't have to deal with the shell once they are cooked. In England I bought myself an egg coddler, which is a little ceramic cup with a tightly fitting screw-on lid into which you can break eggs and sort of poach them. Don't worry — you don't need to go to England to get one for this recipe. If you don't have a proper egg coddler, you can certainly use ramekins to coddle eggs. I'm not sure where the idea came from, but we always serve the coddled eggs with toasted "soldiers," little strips of buttered toast, to dunk into the yolk. I've added some cheese to the traditional recipe to make it a little more interesting. If you're a blue cheese lover, this would be a good place for it."

List of Ingredients

â—¦ 1 tablespoon unsalted butter, for the ramekins
â—¦ 8 large eggs
â—¦ Salt and freshly ground black pepper
â—¦ 4 tablespoons grated Cheddar cheese
â—¦ ½ teaspoon chopped fresh parsley


Recipe

Butter four 8-ounce ramekins. Crack two eggs into each ramekin, and season well with salt and pepper. Sprinkle the cheese and parsley over the tops of the eggs, and cover the ramekins tightly with foil.

Place the ramekins in a large shallow pan and fill it with enough water to reach halfway up the sides of the ramekins. Heat over high heat to bring the water to a boil; then place a lid on the pan and turn the heat down to medium-low. Simmer for 13 to 15 minutes, depending on how firm you like your yolks (the longer they cook, the firmer the yolks will be).

Using tongs, immediately remove the ramekins from the pan. Remove the foil, and serve the eggs in their ramekins.


Serves 4