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Coddled Eggs

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AskAsk the WebChef

Matthew asks:

Q. I recently heard someone order what sounded like "cottled eggs". What are they?

Hello Matthew,

A. The first time I experienced coddled eggs was on a romantic getaway to a resort and we had a Caesar salad done at the table.

I asked what are the eggs doing in the warm water. I remember the waiter in the French tradition without cracking even a smile say "They're coddled eggs"...then dead pan silence. Ohhh ok, I said Later I found that to prepare a coddled egg is to cook below the boiling point. So if you pour simmering water over the egg and let it stand for 10 minutes, you get a coddled egg and it is not a slimy mess (excuse the graphical expression) when you make a traditional Caesar salad. Instead it gives you the creamy texture.

PLEASE NOTE:

Over the past few years, the threat of salmonella in barely cooked or coddled eggs has prompted many cooks to use pasteurized eggs or egg substitute or skip the egg entirely and use a heaping tablespoonful of mayonnaise to simulate the consistency of the coddled egg.

I personally still use raw eggs in my salad dressings and homemade mayonnaise.


Stephen BlockAbout Stephen Block:

The Kitchen Project was developed by Mr. Stephen Block, a professional chef and restaurateur from Bend, Oregon. Mr. Block has won awards for his culinary skills and has always enjoyed sharing the joys of cooking and dining with others. After Stephen graduated from Culinary School he went on to own his own restaurant. He has co-authored a book on German Cooking and has taught cooking classes for kids. He is currently employed at Mrs. Beasley's restaurant in Redmond, Oregon. He is married with 3 wonderful children. Chef Stephen's life's work includes helping others produce interesting and unique cooking related projects.

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