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The egg is broken into an egg coddler, porcelain cup or ramekin with a lid, and cooked using a bain-marie. The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for ...
Coddled egg. In cooking, to coddle food is to heat it in water kept just below the boiling point. [1] In the past, recipes called for coddling fruit, [2] but in recent times the term is usually only applied to coddled eggs. [3]
From whipping up deviled eggs to your favorite scrambled egg recipes, you can hard-boil, soft-boil, scramble and poach eggs in this nifty egg cooker. Why it made our list: Maggie Knoebel, a ...
An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". Queijada: Savory or Sweet Portugal: Quiche: Savory France Quiche has a pastry crust and a filling of eggs and milk or cream. It can be ...
As soon as the butter begins to brown, I take the skillet off the heat, add the eggs, and immediately stir with a silicone spatula until the heat of the pan dies down and the scrambled eggs stop ...
No fuss and no mess: These expert tips will change the way you cook forever.
The resulting steamed eggs are similar to coddled eggs, although steamed eggs are often cooked longer, and hence tend to be firmer in texture. Eggs prepared this way are often served on buttered toast. Steamed eggs are often made in a home environment in place of poached eggs, as it is easier to obtain consistent results with this alternative ...
Take a small vessel of silken tofu (Jean-Georges) and coddled egg (Benno) topped with caviar, black pepper and olive oil. It’s a symphony of softness and subtlety, like the light filtering ...