CODDLED EGGS
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 4
Steps:
- Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
- Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.
- Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
CODDLED EGGS IN TEACUPS
A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
- Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
- Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.
Nutrition Facts : Calories 243 g, Cholesterol 214 g, Fiber 12 g, Protein 1 g, SaturatedFat 3 g, Sodium 587 g
CODDLED EGGS WITH FINES HERBES
The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly coat four egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place bread cubes on baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from oven; set aside.
- Line bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below rim of egg coddlers. Place pan over medium-high heat; bring water to a boil. Combine herbs in a small bowl, and mix well. Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add 1/4 teaspoon salt to each, and season with pepper. Screw lids on tightly.
- Using tongs, carefully place egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover pan, and let stand 4 to 5 minutes. Remove coddlers from pan, and remove lids. Serve eggs in the coddlers. Top each with a few croutons, and garnish with remaining mixed herbs.
Nutrition Facts : Calories 127 g, Cholesterol 219 g, Fat 7 g, Protein 11 g, Sodium 628 g
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS
Categories Egg Herb Potato Breakfast Brunch Bake Rosemary Winter Ramekin Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
CREAMY SCRAMBLED EGGS WITH FINES HERBES
These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.
Provided by threeovens
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
- Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
- The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
- Arrange the toasts on serving plates.
- Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.
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