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 ...

2 large eggs 1 teaspoon salt for water 2 slices multigrain bread, toasted Salt and pepper to taste, for eggs Fill a 2-quart saucepan half-full with water, and add salt. Bring water to a gentle simm… ...

Old-fashioned coddled eggs, which date from the 19th century, have a certain appealing nostalgia, even for modern cooks. At one time, the dish called for ornate little egg coddler dishes with lids ...

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 ...

INSTRUCTIONS. Preheat the oven to 350°F. Bring a teakettle filled with water to a boil. Brush the interior of 4 4- to 6-ounce ramekins with butter (divided evenly between them).

Like kale and quinoa, kimchi and anything charred, the egg is having its moment. The hashtag #putaneggonit turns up close to 60,000 times on Instagram. Put an egg on 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 ...

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.