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Coddled Eggs with Chives and Cream

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Coddling is a gentle method that uses simmering water to insulate food from the direct heat of the stove, allowing for slow, even cooking. It yields eggs that are just past raw but extremely soft�a perfect match for warm buttered toast."

List of Ingredients

◦ 2 tablespoons heavy cream
◦ 1 � tablespoons minced spinach leaves
◦ 1 teaspoon minced cooked ham (optional)
◦ Fine sea salt and ground pepper
◦ 2 eggs
◦ 1 teaspoon finely snipped fresh chives


Recipe

Pour water to a depth of 1 � inches into a wide, deep saucepan and bring to a boil over high heat.

Meanwhile, divide the cream evenly between two egg coddlers (see note), and then swirl the cream to coat about halfway up the sides. Divide the spinach and ham (if using) evenly between the coddlers. Sprinkle the contents of each coddler with a tiny pinch each of salt and pepper. Break an egg into each coddler, being careful not to break the yolk, and cover the coddlers.

Carefully place the coddlers in the saucepan of boiling water. Reduce the heat so the water simmers briskly, cover the saucepan, and simmer for 6 minutes. Using an oven mitt, transfer the coddlers to individual plates. Remove the lids from the coddlers, and sprinkle with the chives. Serve right away.

Makes 2 servings







❧ Note:
Egg coddlers, porcelain or heatproof glass cups with tight-fitting lids, are made especially for this technique, but you can also coddle eggs in standard ramekins covered with aluminum foil.