EGGS, CODDLED IF YOU PLEASE (c) By Polly Guerin

When is the last time that you ordered ‘coddled eggs’ at your favorite diner? Imagine the surprise on the face of the waiter who, unless he was British, would think you daft. Well, I never heard of coddled eggs before so being the type of person who likes to be coddled, “pampered and handled with care,” so says the dictionary, I looked into this fascinating culinary art, which incidentally goes way, way back to the 1800s and remains popular in Great Britain. Great chefs’ use coddled eggs to make sweet custard, but they are also used in a traditional Caesar salad dressing recipe.
DEMYSTIFYING CODDLED EGGS At this point you may justifiable ask, “Just what is this coddled fancy anyway?” Well, a coddled egg is somewhat similar to a poached egg but there is quite a difference in the preparation. If you’re a good poacher then you know that all you need to do is to crack open the egg and place it into water just below the boiling point. However, a single degree too high in hot water, eggsperts say, is all it takes to upset the delicate balance of texture, appearance and flavor. A coddled egg, on the other hand, should be immersed slowing in its shell in near boiling water. Carefully watch over this little treasure and let it stand for 5 minutes, then take it out, crack the shell and consume.
A HEALTH SEER’S ADVISORY In over 140 readings Edgar Cayce advised individuals to make coddled eggs a part of their diet as the perfect solution for benefiting from the egg’s considerable nutritional potential. Because coddled eggs are not boiled, some people may be concerned of the risk of salmonella and other bacteria. Therefore, it is recommended to use only very, very fresh eggs. The way an egg is cooked, as well as an individual’s physical condition, may determine whether the egg should be eaten whole or only the yoke. In one reading Cayce recommended eating, “Coddled egg and only the yoke of same, not the white---for this carries too much of those properties that are hard for digestion, or too much albumin that is producing an irritation in the adrenal gland secretion and the glands in the pelvis area. (844-1)
EGG CODDLER COLLECTIONS Quite recently I visited a charming lady who had a fascinating collection of little porcelain pots with metal lids, which at first I thought held some cosmetic secret or might be used for a chocolate, pot de crème. So wrong was I to discover that those little pots with painted flowers or other whimsical designs were "Egg Coddlers." Coddlers have been manufactured by Royal Worcester in Worcester, UK, since at least the 1890s, and were probably invented there. Many companies now make egg coddlers, and some are highly sought after collector’s items.
EGG CODDLER HOSPITALITY And so the aforementioned lady promptly made a coddled egg for me. She buttered the sides and bottom of a pretty egg coddler and gently broke an egg into it and seasoned it on top, then gently screwed on the little lid and lowered the egg coddler into a pot of near boiling water. “Make sure that the water level only reaches halfway up the porcelain body of the coddler,” she advised, “and the egg coddler should not be totally submerged in the water. There it should rest for about 5-6 or 7-8 minutes, depending on the size of the egg.” She then lifted the egg coddler from the pot, gently twisted the lid and served it to me at the table. Delicious!!! Especially when she sprinkled on some salmon flakes and a bit of parsley.

DON’T YOU DESERVE TO GET CODDLED? IF ‘FOOD BE ELIXIR OF LOVE’ CODDLED EGGS ARE A RARE AND DELICIOUS WAY TO IMPRESS YOUR GUESTS. ENJOY!!!