Ingredients with Measurements:
- 4 large eggs
- 4 oz. smoked salmon, thinly sliced
- 1 tbsp. fresh dill, chopped
- 1 tbsp. unsalted butter
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins or small heatproof dishes
- Large pot with lid
- Kitchen thermometer
Step-by-step instructions:
a. Preheat the oven to 325°F.
b. Grease the ramekins with butter.
c. Place a slice of smoked salmon at the bottom of each ramekin.
d. Crack an egg into each ramekin, being careful not to break the yolk.
e. Season with salt and pepper.
f. Sprinkle chopped dill over the eggs.
g. Place the ramekins in a large pot and fill with enough water to come halfway up the sides of the ramekins.
h. Cover the pot with a lid and bring the water to a gentle simmer over medium heat.
i. Check the temperature of the water with a thermometer and make sure it stays between 160°F to 170°F.
j. Cook the eggs for 12-15 minutes or until the whites are set and the yolks are still runny.
k. Remove the ramekins from the pot and let them cool for a few minutes.
l. Serve the coddled eggs with toasted bread or English muffins.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
5. Temperature:
Water temperature: 160°F to 170°F
Oven temperature: 325°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 12g
Saturated fat: 5g
Cholesterol: 250mg
Sodium: 500mg
Total carbohydrates: 1g
Protein: 17g
Substitutions for ingredients:
- Smoked salmon can be substituted with cooked bacon, ham, or prosciutto.
- Dill can be substituted with chives, parsley, or tarragon.
Variations:
- Add a dollop of crème fraîche or sour cream on top of the eggs before serving.
- Top the eggs with grated Parmesan cheese or chopped capers.
- Use different herbs and spices to flavor the eggs, such as thyme, basil, or paprika.
Tips and tricks:
- Make sure the water temperature stays between 160°F to 170°F to prevent the eggs from overcooking or undercooking.
- Use fresh eggs for the best results.
- Let the eggs cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Coddled eggs are best served fresh and should not be stored for later consumption.
Reheating instructions:
Coddled eggs cannot be reheated as they will overcook and become rubbery.
Presentation ideas:
Serve the coddled eggs in the ramekins or transfer them to a serving platter. Garnish with additional fresh herbs or smoked salmon slices.
Garnishes:
Fresh herbs, smoked salmon slices, crème fraîche, sour cream, grated Parmesan cheese, chopped capers.
Pairings:
Coddled eggs with smoked salmon and dill pair well with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Toasted bread, English muffins, roasted potatoes, sautéed spinach, or a green salad.
Troubleshooting advice:
- If the eggs are overcooked, the yolks will be solid and not runny. Check the water temperature and cooking time to prevent this.
- If the eggs are undercooked, the whites will be runny and not set. Increase the cooking time by a few minutes or adjust the water temperature.
Food safety advice:
Make sure to use fresh eggs and cook them to the recommended temperature to prevent foodborne illness.
Food history:
Coddled eggs were a popular breakfast dish in the Victorian era and were often served in silver egg coddlers.
Flavor profiles:
Coddled eggs with smoked salmon and dill have a rich and savory flavor with a hint of fresh herbs.
Serving suggestions:
Serve the coddled eggs with a side of toasted bread or English muffins for dipping into the runny yolks.
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