This was supposed to be for Marcy and me, but she called in sick to our weekly date, so I'm treating myself to a special breakfast.
How to Coddle Eggs (p. )
This sounds like a children's story....
Coddling eggs, in fact, is cooking them in coddlers (or in my case, ramekins wrapped tightly in foil) that sit in simmering water, first uncovered for four minutes, then once the heat is turned off, covered for another - minutes. Before the egg goes in, though, the coddler is brushed with butter and filled with a teaspoon of cream to keep the egg moist.
The finished effect is really quite adorable. It's like naughty soft-boiled eggs (naughty because of the added butter and cream). One of mine was cooked through, and the other was softer. I liked both, but I think this is better with a slightly runny yolk. Of course, it's impossible to judge how cooked your eggs are if you're using ramekins vs. glass coddlers, so you just have to guess. Or peek. I checked one at minutes, but it looked undercooked, so I left them in for another minute or two.
Martha serves these with toast soldiers, so I did too. (I'm such a good student. Teacher's pet...)
It's some extra effort to pull this off, but if you're looking for a cute twist on an egg breakfast, this is a good one.
Until we eat again....