sunny & the 5 egg layers :
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Sigh... I just tried to coddle some eggs--didn't work. I brought the water to a boil, plopped my egg in the water immediatley took the pan off the burner and waited for 1 minute. When the minute was up, I ran the egg under cold water. After that, I cracked open the egg and it had bits of cooked/hard boiled egg in it. And the shell of the egg had a thick layer of cooked/hard boiled egg in it. So then I did the same thing but this time only did it for 45 seconds... still had bits of hard boiled egg in it.
So after many failed attempts the chickens and dogs are now having some hard boiled egg with their dinner.
Do you know where I may have gone wrong?
Sorry guess I wasn't clear enough. Mea Culpa
You will get a slight whitening of the egg white near the shell, but it will be soft. Just throw it in the blender with the rest of the ingredients. A lot of chefs think it makes a smoother recipe. I also don't scrape out the inside of the shell, just crack and pour out. At most I would use my fingers to gently swish out the shell. You could do less time too, maybe down to 30 seconds would be fine.
Coddled means "boiled egg" So technically any boiled egg from 30 seconds to a 15 minute hard boiled egg is coddled. There are also special little cups, called egg coddlers, to put cracked eggs in to cook. You will also occasionally find poached eggs called coddled too.
Imp- Best of luck with your eggnog