I’m an EggCentric Ambassador!
A friend called me eccentric recently, and I have to admit to being a bit taken aback – I mean I know I may be a trifle unconventional or even Bohemian, but eccentric is usually associated with batty old ladies who boil Brussels sprouts in the kettle, have cat-food on toast, go shopping in their slippers and wear their underwear outside their cloths, none of which I do! But back to the eccentric title that I am writing about today – I AM an EggCentric Ambassador for British Lion Eggs and The British Egg Information Service, and as an eggy ambassador I have been asked to share different recipes that use eggs, but that are simple to prepare and cook. There can be nothing simpler than a coddled egg, it’s slipped into a special container and cooked in a pan of boiling water until softly set, creamy and unctuous; and today’s recipe for Coddled Eggs with Smoked Salmon & Dill, is JUST the recipe for any special occasion breakfast, brunch, supper or high tea, and would make a VERY romantic dish for Valentine’s day too.
I cook (and bake) with eggs nearly everyday – they are nature’s fast food, conveniently packaged and essential ingredient to any recipe, as well as being pretty damn good on their own. So, being an Egg Ambassador is a piece of cake for me, or should I say as easy an boiling an egg! However, eggs can often be relegated to the “extra ingredient” category, which is a shame, as I think they should be allowed to shine as the main protagonist in recipes……and there is nothing better than a coddled egg to highlight the deliciousness of an egg which is served as the main event. Today’s recipe also shows just how easy it is to cook an egg in a special way, with the added ingredients being smoked salmon, crème fraiche (or sour cream), fresh dill and red onions – elegant and tasty, forget scrambled eggs with smoked salmon, this IS the way to go for a delectable and sophisticated egg dish. And, if you are not the proud owner of specialised eggs coddlers, as I am, then this recipe can be easily adapted to cook in tea cups or ramekins, similar to Oeufs en Cocotte (Eggs en Cocotte).
I hope that today’s recipe titillates your taste-buds and makes you reach for a box of British Lion eggs…..and if smoked fish isn’t your thing, or you want to serve this dish to the children, then just omit the smoked salmon and use chopped ham instead. There all sorts of variations that you can do with this coddled egg recipe, and I will add my ideas below. So, I hope my message today that eggs CAN be more exciting than boiled, fried, scrambled or poached has inspired you to get cracking and whisk up some coddled eggs – and, I am VERY sorry for the cheesy puns! Karen
Disclaimer: Commissioned work with British Egg Industry Council.
Coddled Eggs Variations:
“The Three-Minute Egg” – Just add an egg to a buttered coddler, season to taste with salt and pepper and cook in boiling water for 7 to 8 minutes.
Cheesy Eggs – Butter the coddler and add an egg, season to taste then cut 15g of cheese into small cubes, or grate it, and add it to the egg; cook in boiling water for 10 minutes.
Ham and Eggs – Butter the coddlers and add 15g of chopped ham to the coddler; add the eggs and seasoning and cook in boiling water for 10 minutes.
Farmhouse Eggs – Butter the coddlers and add 2 x chopped fried mushrooms, 1 x slice of grilled streaky bacon that has been crumbled to the coddler; add the egg and cover with 15g of grated Cheddar cheese – cook in boiling water for 11 to 12 minutes.
My OTHER Coddled Egg Recipe is Here:
• Eggs can be exciting – they are not just for boiling and scrambling, you can use them in interesting dishes that are innovative and tasty
• Eggs can help to make a healthy meal in minutes
• Egg based meals can fit in with a busy and active lifestyle
• Eggs are a great source of protein and vitamins and minerals, combined with plenty of veg they can make a healthy meal at any time of day
• Eggs keep you feeling fuller for longer and are a healthy fast food
More Egg Recipes Here: