When one looks
at the weekend forecast and
reads "snow", "wintry mix" and "snow",
one's thoughts turn to
...coddled eggs with marmalade toast.
I have a set of these lovely ceramic egg coddlers from a friend. They belonged to her mother. When I use them, I remember that elegant lady and picture her at breakfast. One can coddle an egg in the shell. My only attempt was not a great success. The problem came with trying to remove just enough of the shell top through which to spoon the egg. If you do have an egg coddler, then here's how to do the dish. Of course, if you have a coddler, you probably already know how!! Pardon me--my brain is snow addled!!
1 egg per coddler
salt and pepper to taste
a sprinkling of herbs if desired
1. Bring a pan of water to a boil. You only want enough water to come half-way up the side of the coddler.
2. Butter the inside of the coddler and the lid.
3. Break the egg into the coddler and season to taste.
4. Screw the lid on a few turns--not tightly.
5. Place into the boiling water, reduce to a simmer and cover the pot with a lid.
6. Simmer for about five minutes.
7. Butter some toast and slather with marmalade.
Have a great weekend. May your team win unless they are playing my team!!