Saturday, 5 January 2013
Coddled Egg with Smoked Salmon.
Coddle (verb) to cook (an egg) in water just below boiling point.
Origin - late 16th century (in the sense 'boil (fruit) gently')
This was my new years day breakfast. Eggs can also be coddled in ramekins and ban marrie's in the oven.
Coat the inside of the coddler with butter (this alows the egg to come out easily) and crack an egg into it. Top the egg with a squeeze of lemon juice and a dash of white wine vinegar, season with salt and peeper.
Screw the top onto the coddler and place in a saucepan. Pour in boiling water to about 2/3 the way up the coddler and simmer for 5 minutes.
While the egg is coddling place strips of smoked salmon on a serving plate and season (add a squeeze of lemon if desired) and toast some bread.
When the egg has finished cooking slide out of the coddler (you may need to loosen the sides with a knife) on to the plate and serve.