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Coddled egg

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Coddled egg
Coddled egg onhash
Main ingredientsEggs
For coddled eggs cooked in shell in boiled water, seeboiled egg.

In cooking,coddled eggsareeggsthat have been cracked into aramekinor another small container, placed in a water bath orbain-marieand gently or lightly cooked just belowboiling temperature.They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to makeCaesar saladdressing, which is only slightly poached for a thicker end-product).Poached eggsare similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath.

Method[edit]

The egg is broken into anegg coddler,porcelain cup orramekinwith a lid, and cooked using abain-marie.The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk.

Manufacture[edit]

Coddlers may have been manufactured byRoyal Worcester[1]since at least the 1890s. Many companies[2]now make egg coddlers, some of which are collectors' items.

Possible risks[edit]

In the United States, eggs have around a 1 in 30,000 risk of exposure tosalmonellaand other bacteria.[3][4][5]Using fresh eggs that have been washed and kept refrigerated, orpasteurized eggsis recommended to minimize the risk. According to theUnited States Department of Health and Human Services,eggs should be cooked until both the white and the yolk are firm,[6]and the water temperature should be 74–82 °C (165–180 °F).[7]Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection.

In the UK, according to theNHS,raw or lightly cooked eggs bearing thelion markcan be safely eaten by pregnant women, infants and children, and the elderly.[8]

See also[edit]

References[edit]

  1. ^"Royal Worcester Egg Coddlers".museumofroyalworcester.org. 15 August 2016.Archivedfrom the original on 3 January 2015.
  2. ^"Manufacturers of Egg Coddlers".Egg-Coddlers. 1 June 2010.
  3. ^Kimura, Akiko C.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP; Barrett, T; et al. (2004)."Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites".Clinical Infectious Diseases.38:S244–S252.doi:10.1086/381576.PMID15095196.
  4. ^Little, C.L; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK; Threlfall, EJ; et al. (2007)."Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004".Letters in Applied Microbiology.44(6). Blackwell Publishing: 595–601.doi:10.1111/j.1472-765X.2007.02131.x.PMID17576219.S2CID19995946.
  5. ^Stephens, N.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C; et al. (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania".Communicable Diseases Intelligence.31(1). Blackwell Publishing: 118–24.PMID17503652.
  6. ^"Eggs and Egg Products".foodsafety.gov.29 April 2019.
  7. ^"Poaching Eggs from the World's Premier Culinary College".17 April 2009. Archived fromthe originalon 16 November 2010 – via YouTube.
  8. ^"The healthy way to eat eggs".NHS.25 January 2021. Archived fromthe originalon 12 March 2022.Retrieved17 July2022.

External links[edit]

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