Coddled Æg
Coddling er en blid dampende metode, der giver et ømt æg. Ægene er kogt individuelt i coddling-kop-keramiske kopper med skruelåg til rådighed i køkkenforrådsbutikker. Fire ounce baby-mad krukker kan også bruges. Garnér med hakkede urter, løg eller kogte bacon.
Udbytte
26.04.2023 @ 20:50
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text into English:
“Coddling is a gentle steaming method that produces a tender egg. The eggs are cooked individually in coddling cup ceramic cups with screw-on lids available in kitchen supply stores. Four-ounce baby food jars can also be used. Garnish with chopped herbs, onions, or cooked bacon. Makes 4 servings. Ingredients: Unsalted butter, for greasing, 2 teaspoons heavy cream, 4 large eggs, Salt and freshly ground pepper. Directions: 1. 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. 2. Grease the inside of each coddler. Pour 1/2 teaspoon of heavy cream into each. Add an egg, season with salt and pepper. Screw the lids on tightly. Carefully place the egg coddlers in the boiling water. 3. Reduce the heat to medium and let them simmer for 4 minutes. Turn off the heat, cover the pan, and let stand for 6 to 7 minutes. Remove the coddlers from the water, unscrew the lids, and serve immediately.”