Tuesday, May 24, 2011

How Do You Like Your Eggs?

This post was actually written on Saturday before things got crazy here in the southwestern corner of Missouri. Tea cups and eggs seem frivolous with what is happening here, but life does go on.Guess I will go ahead and post it today, hoping more of us don't blow away with the dicey weather that is forecast for this evening!

This old flag rooster had something to crow about today because the sun was out all day long and there wasn’t a drop of rain! How nice, what a break, I am so grateful! I know more is coming, but at least we had a little break after days, no weeks, of rain.


For Mother’s Day our friends took us out to brunch at a Granite City Brewery because it is their favorite place. The food was good, but the draw for them is a special bar where the chef makes a plate of Eggs Benedict for patrons. That runny egg yolk with cheese sauce on it was not enticing to me at all. I like eggs but not smothered in sauces. I remember my Dad talking about the many plates of Eggs A La Goldenrod he ate when my parents were first married because it was the only dish my mom could cook. Thankfully, I wasn’t in the family yet for that treat!


I was a sickly child, and I do remember my mother bringing me breakfast in bed. It was something we called Egg in Cup. It was a soft boiled egg chopped up and served in a coffee mug with lightly buttered toast on the side. How I ever recovered eating that runny egg yolk I’ll never know, but I did like this dish then.

So many people have asked me what a coddled egg is. Actually, it is close to a poached egg, the yolk usually served runny. But for me, I coddle my eggs longer, almost like a hard boiled egg. When using egg coddlers, most people boil them 5-8 minutes. I cook mine 9-11 minutes.

See below on how to use egg coddlers.

1. Butter the inside of the coddler. (Or use Pam.)


2. Break the egg into the coddler. Notice the small egg coddler just does hold one egg. The larger ones hold two or three. Salt and pepper your egg or add shreds of bacon if you like.





3. Put in boiling water for however long you want you egg set, how you like your yolk.




4. Lift out with a wooden spoon handle through the silver ring.





5. You can remove from the coddler or eat it right from the coddler which is fun! Yum.

5 comments:

Snap said...

I love coddled eggs. Hope all is quiet in your neighborhood today. Happy Tea Day.

Rebecca said...

We used to call a similar egg "egg with the top cut off." Mother used to soft-boil the egg & then with a quick stroke of a knife cut the top off! The remainder would then set in an egg cup where we would dip strips of bread into the yolk, etc.

BECKY said...

Thanks for sharing, Claudia!! How cute those little coddlers are! When I was very young, my mother made us soft-boiled eggs sometimes, so I guess they taste the same, just made without a coddler!

irishoma said...

I remember my dad eating poached eggs for breakfast. After Mom poached the eggs and put them in a bowl she broke up bits of untoasted bread and sprinkled on salt and pepper. I still like to eat eggs that way on occasion--I also like omlettes and quiche.
Donna

Jenny said...

I'm not a fan of runny eggs. My husband is. If I'm not feeling well, he will always order them over-easy and take mercy on me.