Coddled Eggs: Do you people in England often have coddled eggs? We learned about them while visiting, and brought a couple of egg coddlers home. I don't have them often enough, but I...

jerryc41 Loc: Catskill Mts of NY

Do you people in England often have coddled eggs? We learned about them while visiting, and brought a couple of egg coddlers home. I don't have them often enough, but I enjoy them when I do.

http://www.marthastewart.com/337829/coddled-eggs

RixPix Loc: Miami, Florida

jerryc41 wrote:

Do you people in England often have coddled eggs? We learned about them while visiting, and brought a couple of egg coddlers home. I don't have them often enough, but I enjoy them when I do.

http://www.marthastewart.com/337829/coddled-eggs

In English kitchen the water is almost always on the boil so coddling eggs doesn't take much effort. I have several coddle cups and have used them on occasion...however the whole process is time consuming and I like a quick breakfast. When I do use a coddle cup I always use a double with two eggs butter and a dash of hot sauce in addition to salt and pepper before the boil.

Adicus Loc: New Zealand

Is that the same as poaching an egg?

jerryc41 Loc: Catskill Mts of NY

RixPix wrote:

In English kitchen the water is almost always on the boil so coddling eggs doesn't take much effort. I have several coddle cups and have used them on occasion...however the whole process is time consuming and I like a quick breakfast. When I do use a coddle cup I always use a double with two eggs butter and a dash of hot sauce in addition to salt and pepper before the boil.

Definitely tomorrow!

magicray Loc: Tampa Bay, Florida

Adicus wrote:

Is that the same as poaching an egg?

It's the same. They're called coddled eggs when they are harvested in season.

RixPix Loc: Miami, Florida

Adicus wrote:

Is that the same as poaching an egg?

No it is not the same as poaching. When poaching an egg you crack it directly into the simmering water. Coddling an egg you crack it into a buttered porcelain container with a tight-fitting lid. The entire device is then lowered into boiling water.

Adicus Loc: New Zealand

Thats how we poach eggs , in a container to keep its shape. Exactly the same only different!!!

cockney greg Loc: London E17

Coddled eggs are cooked in a shallow cup usually in the steam with a lid on the pan where poached eggs go directly in the water in an open pan.

magicray Loc: Tampa Bay, Florida

RixPix wrote:

No it is not the same as poaching. When poaching an egg you crack it directly into the simmering water. Coddling an egg you crack it into a buttered porcelain container with a tight-fitting lid. The entire device is then lowered into boiling water.

These devices are called egg poachers. I have one.

Adicus Loc: New Zealand

Thats what we use for poaching eggs Ray , thanks

photosarah Loc: East Sussex, UK

jerryc41 wrote:

Do you people in England often have coddled eggs? We learned about them while visiting, and brought a couple of egg coddlers home. I don't have them often enough, but I enjoy them when I do.

http://www.marthastewart.com/337829/coddled-eggs

Can't speak for all English people, but we don't eat "coddled" eggs in my house., and I always thought coddled eggs were an Americanism. We have poached eggs, which one breaks directly into boiling water. Some people add vinegar to the water to prevent the white of the egg spreading everywhere. I don't do this.

You can also get a pan with a fitted plate over boiling water. It has circular indentations, usually non-stick, into which you put butter and then eggs (one per indentation), salt and pepper and the eggs, put the lid on the whole pan, and the eggs sort of steam until cooked.

photosarah Loc: East Sussex, UK

photosarah wrote:

Can't speak for all English people, but we don't e... (show quote)

I posted before I saw that magicray had posted a picture of the egg poacher I was trying to describe above.

Bmarsh Loc: Bellaire, MI

We often have coddled eggs but make a big deal out of it. Start with some Sherry, add some cream cheese, bacon chips, swiss cheese and egg, then start over again but only add Sherry at the last. Thus it's quite a nice mixture of egg, cheese, and bacon. Yum. We use a wedge of Laughing Cow for the cream cheese, dividing it in half for the two layers.

Michael Hartley Loc: Deer Capital of Georgia

I've got one of those pans. My dad had it back in the 50's, used to poach the egg, and put it on toast. Seems like he said something about seeing it done over in England, during the war, maybe?

Pentkon Loc: Middle TN

magicray wrote:

These devices are called egg poachers. I have one.

That looks a lot like the poacher I use