Oven Coddled Eggs Wno Water 1933 Food

MOLLY - CODDLED EGGS

Steps:

• Preheat oven to 180°C.
• Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine.
• Crack in an egg add the cream and top with the cheese.
• In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin.
• bake for 12 - 15 minutes until the eggs are lightly set.

CHEESE SOUFFLé OMELETTE (CODDLED EGGS)

Steps:

• Place butter in egg coddler and place in a pan of hot water that comes halfway up the coddler. Beat egg white until stiff. In a separate small bowl beat egg yolk, add cheese and seasonings and fold mixture into the beaten egg whites. Feel free to add optional ingredients you might add in a regular omelette but keep the proportion small. Pour into egg coddler and screw on the lid. Place in simmering pan of water and cook for 15-20 minutes. Serve in coddler.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Steps:

• Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

EASY CODDLED EGGS

Steps:

• Line a deep skillet with 2 layers of paper towels and fill with 1 to 2 inches of water, bring to a boil.
• Break one egg into each buttered ramekin and season with salt and pepper to taste. Pour 2 tsp of heavy cream around each unbroken egg yolk.
• Sprinkle with 2 tsp of grated cheese.
• Place all 4 ramekins in skillet and turn down heat so water is simmering. Cover and steam eggs for 4-6 minutes or until whites are set. If you like runny yolks, serve now. If you like yolks cooked longer, then continue to steam a little longer.
• Garnish with your favorite toppings (salsa, crumbled bacon, etc.).

MANU'S CODDLED EGGS WITH SPINACH

Steps:

• Preheat oven to 180°C.
• Heat the oil in a frying pan over medium-high heat. Add the spinach and toss 1/2 minutes or until just wilted. Season to taste with salt & pepper and transfer to a colander. Press down on the spinach with the back of a large spoon (or use your hands) to remove as much excess liquid as possible.
• Brush the inside of four shallow 250ml capacity ramekins or gratin dishes with the melted butter. Sprinkle a little nutmeg, salt, and pepper into each ramekin, then place them in a deep roasting pan. Divide the spinach among the ramekins, then pour 2TB of the cream into each one. Carefully crack 2 eggs into each of the ramekins. Pour enough boiling water into the roasting pan, to come halfway up the sides of the ramekins.
• Bake the eggs for 7-12 minutes or until the whites are just set and the yolks are still runny. Remember, when you take the eggs out of the water bath, they will continue to cook. If the eggs are still a little runny for your liking, leave the ramekins to stand for 3-4 minutes. Season with a little pepper, then serve!

BAKED ARTICHOKES WITH CODDLED EGGS NICOISE

Steps:

• With a large, sharp knife, slice one third off the top of each artichoke.
• Pull off the outer leaves and discard them.
• Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
• Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
• Place the artichokes in it and pour the wine and water over them.
• Bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife.
• Remove the artichokes from the casserole, reserving the cooking liquid.
• Leave the artichokes to cool, placing them upside down to drain off any liquid.
• Preheat the oven to 400° F.
• To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
• Place the artichokes in a baking dish and crack an egg into the center of each one.
• Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
• Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes.
• Stir in the tomatoes and basil and season to taste.
• Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.