[Sca-cooks] coddling an egg

[afmurphy at juno.com]

When I was a kid, my next door neighbor was given a pair of these as
wedding presents - had no idea what they were, so brought them to my mom,
who not only recognized them, but told her how to use them!

They can be a breakfast dish, but are also used to make the dressing for
Caesar Salad. Cook the egg very lightly, then beat it with the other
dressing ingredients. (I've read this, not done it...)

Anne



On Tue, 21 Aug 2001 03:24:20 +1000 "Gwynydd Of Culloden"
<gwynydd_of_culloden at yahoo.com> writes:

> If I were to coddle an egg, I would be using an egg coddler.  These
> are
> porcelain cups with lids into which, when buttered, one puts an egg
> and
> various other ingredients like tomato, cheese, ham.  One then
> attaches the
> lid and puts the coddler into boiling water for 3 - 5 minutes
> (depending on
> how well done one wants one's egg).  The lid is then removed and the
> coddled
> egg is eaten straight from the porcelain cup.
>
> Unfortunately, the fact that I don't have an egg coddler means that
> I don't
> actually coddle eggs any more.  I also can't quite imagine using
> this in a
> salad.
>
> The other thing I grew up calling coddled eggs is a very soft-boiled
> egg
> mixed with a slice of bread, crumbled.  My father, would you
> believe, added
> condensed milk, and promptly ruined the dish for me forever.  This
> makes a
> little more sense in terms of a salad, but not much.
>
> Gwynydd
>
>
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