Coddled egg facts for kids
Coddled egg on hash
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Have you ever heard of a "coddled egg"? It's a special way to cook eggs! Instead of boiling them in their shells or frying them, coddled eggs are gently cooked in a small dish, like a ramekin. This dish is then placed in a bath of warm water, which cooks the egg slowly and softly.
This method makes the egg whites just set, while the yolks stay wonderfully runny. Sometimes, they are cooked only a little bit, like the eggs used in Caesar salad dressing. Coddled eggs are similar to Poached eggs, but poached eggs are cooked directly in water, not in a separate dish.
Contents
How to Make Coddled Eggs
Making a coddled egg is quite simple and fun!
What You Need
You will need a special little cup called an egg coddler. It's usually made of porcelain and comes with a lid. If you don't have an egg coddler, a small porcelain cup or ramekin with a lid will work too.
Step-by-Step Cooking
- First, you should lightly butter the inside of your egg coddler. This helps the egg slide out easily and adds a little flavor.
- Next, crack a raw egg into the coddler. You can even add extra flavors if you like, such as a pinch of salt or pepper.
- Then, place the coddler into a pan of water that is almost boiling. This is called a "bain-marie" or water bath.
- Let the egg cook for about 7 to 8 minutes. This time usually makes the egg white firm while the yolk remains soft and runny.
History of Egg Coddlers
Egg coddlers have been around for a long time! Companies like Royal Worcester might have been making them since the 1890s. Today, many different companies create egg coddlers. Some of these older or unique coddlers are even collected by people who enjoy kitchenware.
Staying Safe with Eggs
It's important to be careful when eating eggs that are not fully cooked.
Understanding the Risks
Coddled eggs are cooked gently, so they might not reach very high temperatures. This means that any tiny germs, like salmonella bacteria, might not be completely killed.
In the United States, there's a very small chance (about 1 in 30,000) that an egg might have salmonella. To be safe, it's best to use fresh eggs that have been kept cold in the fridge and washed. You can also use pasteurized eggs, which have been heated to kill germs.
Safe Cooking Tips
The United States Department of Health and Human Services suggests cooking eggs until both the white and the yolk are firm. The water temperature for cooking should be between 74 and 82 degrees Celsius (165 to 180 degrees Fahrenheit).
It's especially important for younger children, older people, or those with weaker immune systems to eat eggs that are fully cooked. This helps avoid any risk of getting sick from salmonella.
In the UK, the NHS says that raw or lightly cooked eggs are safe if they have the special lion mark. This mark shows that the eggs come from hens that have been vaccinated against salmonella.
