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

Kingstaste kingstaste at comcast.net
Thu Jan 7 13:20:57 PST 2010

Seems to me the main difference is that a coddled egg is cooked inside the
shell, while a poached egg is not.  Am I missing something?

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Thursday, January 07, 2010 3:20 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] OOP: What are they teaching are kids?

In this case, however, I think you'll find Wikipedia is mistaken on more
than one count. The point of coddling the egg before using it for a Caesar
Salad is to warm it, thicken the yolk slightly, and improve its qualities as
an emulsifier for the lemon juice and oil of the dressing. This was common
practice long before people commonly spent time worrying about bacteria on
an egg shell.

In addition, coddled eggs don't differ from poached eggs in that they are
very gently cooked... they share that quality with poached eggs. The proper
temperature for egg poaching liquids (and poaching in general, be it for
fish, chicken, eggs, whatever) is 160°F, which is lower than a medium simmer
(which is more like 180°F). The Wiki statement not only isn't true, but it
only makes sense if you assume that poached eggs are in fact boiled, which
they aren't.

It almost sounds as if this information on coddled eggs has been compiled by
someone whose only exposure to coddled eggs has been as an ingredient in
Caesar Salad. One effect this might have is emphasis on the wrong
characteristics of this particular type of coddled egg, and assuming them to
be essential aspects of coddled eggs in general.


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