A coddled egg is a gently cooked egg.If you plan on eating coddled eggs for breakfast, invest in a porcelain egg coddler.You can prepare the egg without the coddler if you only need to coddle an egg.
Step 1: The eggs should be brought to room temperature.
Take the eggs out of the fridge and put them on the counter for 30 minutes or until they drop to room temperature.If you use cold eggs, the cooking times will change and you won't know if the eggs have coddled correctly until you crack one open.If using cold eggs instead of room temperature eggs, add another 1 to 2 minutes of cooking time.
Step 2: Bring the pot of water to a boil.
The wide saucepan should hold 1 to 2 inches of water.When the water begins to boil, set the saucepan on the stove.You don't want to use a lot of water.The water level should not go above the halfway point of the coddler body when you put it inside.Don't put the coddler in the water.To keep the egg coddler from sliding, line the bottom of the saucepan with a kitchen towel.
Step 3: Grease the egg coddler.
Nonstick cooking spray, butter, or cooking oil can be used to coat the inside of the egg coddler.Grease the inside of the metal lid.Complete this step with the previous one.When the water is still working up to a boil, you should prepare the egg coddler and egg.Grease can be spread on all sides of the coddler by using clean fingers or a paper towel.The sides need to be well oiled, but you don't have enough to make a puddle at the bottom of the coddler.
Step 4: The egg should be broken into the coddler.
The egg should be broken into two parts.Salt and pepper can be added to the raw egg.The coddler's size will affect the number of eggs you use.Large egg coddlers can fit more than one egg.You can add seasonings as well.It's a good idea to sprinkle in a look of cheese, fresh herbs, crumbled bacon and heavy cream.
Step 5: The lid needs to be screwed on.
Turn the lid on the egg coddler to make sure it's in place.It doesn't need to be very tight to prevent water or steam from entering the coddler.A loose turn is usually enough.
Step 6: The egg coddler should be placed in the boiling water.
The egg coddler needs to be lowered into the water.Allow the egg to cook for a while.Depending on the size of your coddler and eggs, the cooking time will be different.For a medium egg in a coddler, cook it for 5 minutes.For a large egg in a coddler, cook it for 5 and 1/2 minutes.For two medium eggs in a coddler, cook them for 6 and 1/2 minutes.For large eggs in a coddler, cook them for 8 and 1/2 minutes.
Step 7: The coddler needs to be opened.
Carefully remove the egg coddler from the hot water and place it on a heat- resistant surface.Pull the metal lid off with an oven mitt or towel.Lift the coddler out of the metal lid using the end of a spoon or fork.If you want to lift it out, grab it with oven mitts.
Step 8: The egg should be served.
The egg should be eaten immediately and served inside the coddler.
Step 9: Room temperature eggs can be used.
30 minutes before the process begins, remove the eggs from the refrigerator.Allow them to sit on the counter or table until the temperature drops.Cold eggs will take longer to cook.Cold eggs should be coddled for 30 to 60 seconds longer than room temperature eggs.
Step 10: Prepare the water.
Put the tea kettle on the stove over high heat and fill it with water.Continue heating the water until it is boiling.If you don't have a kettle, you can prepare the water in a small saucepan.
Step 11: Prepare an ice bath.
An ice bath can be prepared by filling a medium bowl halfway with cold water and a few ice.
Step 12: Eggs are placed in a mug or bowl.
Place each egg on a heat-resistant surface, like a kitchen towel, and place it in a separate container.You don't want the eggs to touch each other if you place multiple eggs in the same bowl.The coddling process may not be able to cook the entire egg evenly if the eggs are packed together inside a dish.
Step 13: The water should be on the eggs.
If the water has reached a boil, pour it over the eggs.Allow the eggs to sit in the hot water for a while.The amount of time will produce a coddled egg.If you want the egg white to firm up a bit, you should leave the eggs in the hot water for 5 minutes.If you prepared the hot water in a saucepan, you could remove the saucepan from the heat and dip the egg directly inside the water.For one minute, keep it there.The eggshell may be more likely to break if the egg is coddling this way.
Step 14: Eggs can be cooled in the ice bath.
Carefully remove the eggs from the hot water with a spoon or tongs, then gently dunk them into the ice bath.They can stay in the ice bath for 2 minutes to stop cooking.It's important to prevent the eggshell from cracking.Cracking the shell of the eggs will cause them to spill out in a watery mess.
Step 15: The coddled egg can be used as desired.
Crack the shells and dump the contents into a small dish to get to the eggs.A lot of recipes call for coddled eggs to be an ingredient, like Caesar salad dressing and mayonnaise.They are rarely eaten as they are.The coddled egg should be used immediately.
Step 16: Take a shallow ice bath.
The shallow bowl or dish should hold no more than 1 inch of cold water.The temperature can be dropped even further with a little ice.The water needs to be shallow because you'll be dropping an open container into it.When you place the container inside the ice bath, the water could get into the cooked egg.
Step 17: The egg should be broken into a small bowl.
Eggs can be cracked directly into a microwave-safe glass bowl.You don't need to cover the dish during this step.The sides of the bowl should be at least 3 inches tall to prevent ice water from getting inside.
Step 18: The egg can be microwaved for 10 to 15 seconds.
The egg should be cooked in the microwave.For one egg, microwave it for 10 seconds.For two eggs, microwave them.The eggs should be slightly cooked when they are done.
Step 19: The egg needs to be cooled.
Place the bowl inside the ice bath.The cooking process should be stopped for 30 to 60 seconds.To prevent ice water from entering the bowl, place a lid or sheet of plastic wrap over it.
Step 20: As needed.
Coddled eggs are usually used for dressings and other recipes that call for them to be eaten rather than plain.