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EGGS - Coddled Eggs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Dash | magazine |
| Ingredients: 4 very fresh large eggs | |
| Salt | |
| black pepper | |
| 8 tsp | heavy cream |
| grated Parmesan cheese, alternative | |
Directions:
1. Line the bottom of a deep skillet with two layers of paper towels and fill with 1 to 2 inches of water; bring to a boil. Butter 4 custard cups or ramekins (3/4-cup capacity).
2. Break 1 egg into each cup and season with salt and pepper. Pour 2 teaspoons of cream around each yolk or sprinkle with 2 teaspoons of cheese.
3. Place the cups in the skillet, lower the heat so water just simmers, and cover the pan. Steam eggs for 4 to 6 minutes, or until the whites are set but the yolks are still runny; if you like firmer yolks, cook a little longer. Sprinkle with favorite toppings such as bacon or blue cheese. Serve immediately. Serves 4.
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