Coddled Eggs

Tomorrow is Mother's Day, but we're taking the mom in this house out for brunch.  Since there will be no elaborate breakfast served and as a consolation prize, I made Coddled Eggs for Carolyn this morning (eve of MD).  I had never made coddled eggs before, so this was somewhat of an experiment (that turned out beautifully).  The egg yolks were wonderfully runny and the whites soft but cooked through.  I served the eggs with hashbrown potatoes and naan (Indian flat bread) with butter and jam.

Before I get to the recipe, let' ask ourselves the question I did, before making breakfast:  "What are coddled eggs?"  In short, these are eggs that are very gently cooked, in water that is just below the boiling point.  See Wikipedia's description HERE. 

In my version, I used two small ramekin dishes in a covered pan.  I coated one with vegetable oil, but not the other.  The result of that experiment was that the eggs were identical.  You will find, after turning out the eggs, that bits of egg remains stubbornly attached to the sides and bottom of the ramekins.  Don't despair.  Simply use a soapy abrasive cleaning pad (i.e. one of those green pads) and the egg matter will come off easily.

There are other options beside ramekins:  Special coddling dishes (see photo below), although I just view this as just more stuff you don't know cluttering up your kitchen. 

4 eggs
vegetable or olive oil (optional)

Place ramekins in a pot and add water to 1/2" below the rim of the ramekin.  This is done just to correctly guage the amount of water to use in the pan. Remove ramekins.

Crack two eggs into each ramekin. (You can add salt and pepper at this point, or even herbs or spices, but I did not.)  Heat the water to boiling and reduce heat somewhat.  Add the ramekins with eggs and cover.  Cook for 6 (to 10) minutes.

Carefully remove the ramekins (careful! They will be hot) and turn out on pre-warmed plates.  Served with toast and whatever accompaniment you desire. 

Side note:  The 100 pleats on a French master chef's toque (hat) represent the 100 different ways that he knows to prepare eggs.  I have a long way to go.

Eggs ready to be placed in barely boiling water.

Special coddling dishes, if you have money to burn and space in your cabinet.

Carolyn liked it!