Ingredients with Measurements:
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
Special equipment needed:
- 4 ramekins or small heatproof dishes
- Double boiler or a heatproof bowl and saucepan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Grease the ramekins with butter.
3. Crack an egg into each ramekin.
4. Pour 2 tablespoons of heavy cream over each egg.
5. Place the ramekins in a baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins.
6. Cover the baking dish with foil and bake for 15-20 minutes, or until the whites are set and the yolks are still runny.
7. While the eggs are baking, make the hollandaise sauce. Melt the butter in a double boiler or a heatproof bowl set over a saucepan of simmering water.
8. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
9. Slowly pour the melted butter into the egg yolk mixture, whisking constantly until the sauce is thick and creamy.
10. Remove the ramekins from the oven and let them cool for a few minutes.
11. Spoon the hollandaise sauce over the top of each egg.
12. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 330
Fat per serving: 32g
Carbohydrates per serving: 2g
Protein per serving: 9g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use ghee instead of butter.
- You can use lime juice instead of lemon juice.
Variations:
- Add chopped herbs, such as chives or parsley, to the hollandaise sauce.
- Top the eggs with crumbled bacon or diced ham.
- Add sautéed mushrooms or spinach to the ramekins before adding the eggs.
Tips and tricks:
- Be careful not to overcook the eggs, as the yolks should be runny.
- To prevent the ramekins from sliding around in the baking dish, place a kitchen towel in the bottom of the dish before adding the water.
- If the hollandaise sauce becomes too thick, whisk in a tablespoon of hot water to thin it out.
Storage instructions:
Coddled eggs are best served immediately and should not be stored.
Reheating instructions:
Coddled eggs should not be reheated.
Presentation ideas:
Serve the coddled eggs in the ramekins they were baked in, with the hollandaise sauce spooned over the top.
Garnishes:
Garnish the eggs with a sprinkle of paprika or chopped herbs.
Pairings:
Coddled eggs with hollandaise sauce pair well with toasted bread or English muffins.
Suggested side dishes:
Serve the eggs with a side of roasted asparagus or sautéed mushrooms.
Troubleshooting advice:
- If the eggs are not cooked through after 15-20 minutes, cover the baking dish with foil and bake for an additional 5-10 minutes.
- If the hollandaise sauce curdles, whisk in a tablespoon of hot water to bring it back together.
Food safety advice:
- Make sure the eggs are fresh and not cracked before using them.
- Use a food thermometer to ensure the eggs reach a safe internal temperature of 160°F.
Food history:
Coddled eggs were a popular breakfast dish in the early 20th century, often served in fancy hotels and restaurants.
Flavor profiles:
Creamy, rich, and slightly tangy from the hollandaise sauce.
Serving suggestions:
Serve the coddled eggs with a side of toast or English muffins and a cup of coffee or tea.
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