Coddled egg: Difference between revisions
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== Coddled Egg == | |||
[[File:Coddled_Egg_on_hash.jpg|thumb|right|A coddled egg served on hash]] | |||
A '''coddled egg''' is an egg that is gently or lightly cooked in water just below boiling temperature, typically in a [[coddler]], which is a small porcelain or ceramic cup with a lid. This method of cooking results in a tender egg with a soft white and a runny yolk, similar to a [[poached egg]]. | |||
== Preparation == | == Preparation == | ||
To prepare a | To prepare a coddled egg, the egg is placed in a coddler, which is then submerged in a pot of simmering water. The water should not be boiling, as the goal is to cook the egg gently. The cooking time can vary depending on the desired consistency of the yolk, but it typically ranges from 5 to 10 minutes. The longer the egg is coddled, the firmer the yolk will become. | ||
Coddled eggs can also be prepared without a coddler by placing the egg directly in the water, but this requires careful monitoring to prevent the egg from overcooking or cracking. | |||
== Serving == | |||
Coddled eggs are often served as part of a breakfast or brunch dish. They can be served on their own, seasoned with salt and pepper, or used as a topping for dishes such as [[hash]], [[salad]], or [[toast]]. The gentle cooking method preserves the delicate flavor and texture of the egg, making it a popular choice for those who enjoy a soft, runny yolk. | |||
== Nutritional Information == | |||
== | Coddled eggs are a good source of [[protein]], [[vitamins]], and [[minerals]]. They are rich in [[vitamin D]], [[vitamin B12]], and [[selenium]]. The gentle cooking method helps retain more nutrients compared to other cooking methods that involve higher temperatures. | ||
== Related Pages == | |||
* [[Poached egg]] | * [[Poached egg]] | ||
* [[Boiled egg]] | * [[Boiled egg]] | ||
* [[ | * [[Egg coddler]] | ||
* [[ | * [[Egg (food)]] | ||
[[Category: | [[Category:Egg dishes]] | ||
[[Category:Cooking techniques]] | [[Category:Cooking techniques]] | ||
Latest revision as of 11:49, 15 February 2025
Coddled Egg[edit]
A coddled egg is an egg that is gently or lightly cooked in water just below boiling temperature, typically in a coddler, which is a small porcelain or ceramic cup with a lid. This method of cooking results in a tender egg with a soft white and a runny yolk, similar to a poached egg.
Preparation[edit]
To prepare a coddled egg, the egg is placed in a coddler, which is then submerged in a pot of simmering water. The water should not be boiling, as the goal is to cook the egg gently. The cooking time can vary depending on the desired consistency of the yolk, but it typically ranges from 5 to 10 minutes. The longer the egg is coddled, the firmer the yolk will become.
Coddled eggs can also be prepared without a coddler by placing the egg directly in the water, but this requires careful monitoring to prevent the egg from overcooking or cracking.
Serving[edit]
Coddled eggs are often served as part of a breakfast or brunch dish. They can be served on their own, seasoned with salt and pepper, or used as a topping for dishes such as hash, salad, or toast. The gentle cooking method preserves the delicate flavor and texture of the egg, making it a popular choice for those who enjoy a soft, runny yolk.
Nutritional Information[edit]
Coddled eggs are a good source of protein, vitamins, and minerals. They are rich in vitamin D, vitamin B12, and selenium. The gentle cooking method helps retain more nutrients compared to other cooking methods that involve higher temperatures.
