Instructions: Preheat the oven to 300 degrees. Bring a pot of water to a boil - the amount will be determined by the size of your water-bath vessels and coddlers. Crack an egg into each coddler ...

Instructions: Heat the oven to 300 degrees. Bring a pot of water to a boil - the amount will be determined by the size of your water-bath vessels and coddlers. Crack an egg into each coddler, add ...

In this recipe for coddled eggs topped with sautéed chanterelle mushrooms, crab meat and croutons—Mr. Lata’s second Slow Food Fast contribution—he lines the ramekins the eggs cook in with a ...

This salad can be prepared using coddled eggs as Mah suggests, but I find it easier to poach the eggs (the important thing is that the yolks are runny). This is especially true if the eggs are ...

Topping the dish with herbs, grated cheese, or breadcrumbs will add both texture and flavor, but you can also use the dish as a blank canvas and add smoked salmon, bacon, or precooked vegetables ...

When the eggs are done cooking, drain the water and place the eggs into the ice bath for 10 minutes until they reach room temperature. Peel eggs and discard the shells. Slice each egg in half ...

I don’t add cream to my coddled eggs, mainly because my partner is sensitive to dairy, but also because they don’t really need them. A little salt and pepper is sufficient.