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

[Terri Morgan]

> 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