|
|
 'Coddle' (or quoddle) is just an old word for part-cooking. Coddled Eggs are part-boiled, either in their shells or in individual coddling cups, sometimes with a splash of cream, until the white is semi-set. Royal Worcester Egg Coddling Cup Image: Unknown The popular Royal Worcester brand of Egg Coddling Cup, comes with the instructions: Directions for use: Lightly butter the inside of the cup. Break eggs into it. Add butter, salt and pepper for flavour. Screw on lid. Cook ten minutes in enough boiling water to cover coddler. Lift cup from water by metal ring. When you unscrew the top, grasp the whole cover, if the eggs are not cooked enough, replace the lid and return the coddler to the boiling water. For variety, add flaked fish, cheese, herbs, chopped ham, mushrooms. etc. to the egg. Coddlers are also ideal for heating baby foods.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |