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Coagulated eggs are similar to poached eggs, but are slow cooked and retain a soft yolk and tender white. They are popular in Britain and used in various recipes. Egg cods were once painted and used for presentation, and coddled eggs can be made with various additions. Rubbing raw eggshells before cracking them can prevent salmonella.
A coagulated egg is somewhat similar to a poached egg. The difference is that poached eggs are cracked in a poacher and lightly cooked in boiling water. It can be slow cooked in its shell, or it can be cracked open and cooked in an enamelled porcelain pot that is set in a larger pot of simmering water. A coagulated egg is slow cooked and retains a soft yolk and tender white. While coagulated eggs aren’t as popular in the United States as they were 100 years ago, they remain quite popular in Britain.
The coagulated egg has been popular for many years, probably since man realized that eggs were edible. These eggs are used in many recipes, some sweet, some savory. Cod yolks can be used to make a sweet custard, but they’re also used in a traditional recipe for Caesar salad dressing.
Years ago, painting egg cods beautifully was a point of pride for middle and upper class families. These small vases had flowers or other designs painted on them and made a nice tabletop presentation for company. This was extremely important in the Victorian era. The Royal Worcester Company still produces codfish as it did in the 1800s. Some antique enthusiasts also collect old codfish and they can be found online or in antique stores.
One method of making a coddled egg is to butter the sides and bottom of an egg coddler and gently crack an egg into it. The egg is then seasoned and the top is placed on the egg coddler, which is then lowered into the pot of simmering water for about 5 to 6 minutes, depending on the size of the egg and desired doneness. The cod is lifted out of the pot and placed on a saucer. The diner then slides the egg from the pot onto the saucer and eats it. All sorts of additions can be made to a coagulated egg, including lemon juice, bacon bits, ham chunks, salmon flakes, and other savory items. The recipes are available online.
Rubbing raw eggshells before cracking them is a good way to prevent salmonella, and using fresh eggs is also a good idea.
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