[Sca-cooks] OOP: What are they teaching are kids?

Susan Lin susanrlin at gmail.com
Thu Jan 7 07:35:55 PST 2010

The way I know coddled eggs is to put a raw egg (in the shell) into boiling
water for about a minute and a half and then take it out - they use it in
the traditional preparation of ceasar salad.  When you crack it open some of
the white has solidified but mostly the egg is raw.

Here's a website that seems to describe a bunch of different types of
"coddled" eggs:


On Thu, Jan 7, 2010 at 7:33 AM, Terri Morgan <online2much at cox.net> wrote:

> > Ooo because coddling leaves the egg mostly raw.
> > I don't like my eggs dry but I don't like them
> > that raw either.
> We must use the term differently. Coddled eggs, where I come from, are
> cracked into (almost) boiling broth (or more often, stew or soup) until
> they
> are done all the way through. The white absorbs the broth while the yolk
> stays nicely, um, yolk-flavoured.
> Mostly raw?
> Ugh.
> I wouldn't like that either.
> Hrothny
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