When was the last time you ate an egg?

This is the way I make coddled eggs - the other method, in a ramekin. See my recipe here: Eggs en Cocotte with Marmite Butter

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Both my wife and I really like these although the egg yolk is solid. I must try them in the halogen oven - maybe I'll get a soft yolk?

Baked eggs in ham cups.....

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OK I found your recipe: 200 degC for 15 - 20 minutes.
I'm cooking mine for: 180 degC 12 -15 minutes - in a bain marie (water in a baking tin)
 
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morning glory said:
This is the way I make coddled eggs - the other method, in a ramekin. See my recipe here: Eggs en Cocotte with Marmite Butter

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Well coddling eggs involves cooking them in water on a low heat.

En cocotte is, as I am sure you realise, baking the egg. It's also a nice method of eating eggs!

I have a recipe (not tried) for placing some double cream over each egg topped with a sliver of ham before baking.
 
Although the above recipe coddles them in a pan on top of the stove. Basically it does more or less the same thing, I think. Old egg coddlers were little ramekin type things into which the egg is broken.
 
My Mum always used to have coddled eggs. She did them in a pan on the top of the stove in an egg coddler like this

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I never liked coddled eggs though. They were either too runny or, if left for a bit longer, too cold for my liking.

I last had eggs on Wednesday, when I had two with my dinner. On average I eat one a day, as well as ones I use in cooking. I have been known to use 4 or 5 in one day. I usually buy a dozen organic eggs for eating and a dozen free range eggs for cooking every fortnight. The sponge cake I made a few days ago had 4 eggs in it. The mutt has eggs too but not quite so often - he usually ends up with the egg shells from my boiled eggs as there is always some egg left inside them.
 
Elawin said:
My Mum always used to have coddled eggs. She did them in a pan on the top of the stove in an egg coddler like this

View attachment 5938

I never liked coddled eggs though. They were either too runny or, if left for a bit longer, too cold for my liking.

I last had eggs on Wednesday, when I had two with my dinner. On average I eat one a day, as well as ones I use in cooking. I have been known to use 4 or 5 in one day. I usually buy a dozen organic eggs for eating and a dozen free range eggs for cooking every fortnight. The sponge cake I made a few days ago had 4 eggs in it. The mutt has eggs too but not quite so often - he usually ends up with the egg shells from my boiled eggs as there is always some egg left inside them.
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Yes I can imagine using a proper egg coddler could be hit and miss.

Have you tried the egg coddling method I describe in my post # 15 on page 1 though? It is a gently soft boiled egg but the egg whites are softer and the method is guaranteed not to be too runny or cold. I forgot to mention that the eggs are at room temperature but hope that goes without saying.
 
morning glory said:
Mystery cheese?
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It was...white. Sometimes I forget to save the name label when re-wrapping what is left after I open a package. This one was probably Gouda by appearance and mild taste. At least it wasn't unintentionally moldy.


Elawin said:
...I never liked coddled eggs though. They were either too runny or, if left for a bit longer, too cold for my liking...
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Runny eggs - ew. Not a fan at all, in spite of years of being encouraged to learn to like them by first my Mom and then my hubby. However, I did have a set of coddlers like that, only with blue flowers. I got them from an aunt when she was cleaning out some of her old things before a move. They did look pretty on the top of my stove, but that was their only use in my kitchen. I then moved them along to someone else before we made a big move.
 
creative said:
Yes I can imagine using a proper egg coddler could be hit and miss.

Have you tried the egg coddling method I describe in my post # 15 on page 1 though? It is a gently soft boiled egg but the egg whites are softer and the method is guaranteed not to be too runny or cold. I forgot to mention that the eggs are at room temperature but hope that goes without saying.
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Tried that too, and left them for 5 minutes but still not quite to my taste. Think I'll have to experiment to get the timing right.
 
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