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Gallery Coddled Eggs with Fines Herbes Credit: Formula Z/S Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 slice whole-wheat bread, crusts removed, cut into 1/4-inch cubes, for garnish Freshly ground pepper 1 tablespoon finely chopped fresh chives 2 tablespoons finely chopped fresh chervil 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh flat-leaf parsley 4 large whole eggs 4 large egg whites 1 tablespoon plus 1 teaspoon heavy cream 1 teaspoon coarse salt Nonstick cooking spray
Gallery Coddled Eggs with Fines Herbes Credit: Formula Z/S
Recipe Summary Servings: 4
Gallery
Coddled Eggs with Fines Herbes Credit: Formula Z/S
Coddled Eggs with Fines Herbes
Credit: Formula Z/S
Coddled Eggs with Fines Herbes
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 slice whole-wheat bread, crusts removed, cut into 1/4-inch cubes, for garnish Freshly ground pepper 1 tablespoon finely chopped fresh chives 2 tablespoons finely chopped fresh chervil 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh flat-leaf parsley 4 large whole eggs 4 large egg whites 1 tablespoon plus 1 teaspoon heavy cream 1 teaspoon coarse salt Nonstick cooking spray
Directions
Preheat oven to 350 degrees. Lightly coat four egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place bread cubes on baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from oven; set aside.
Line bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below rim of egg coddlers. Place pan over medium-high heat; bring water to a boil. Combine herbs in a small bowl, and mix well. Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add 1/4 teaspoon salt to each, and season with pepper. Screw lids on tightly.
Using tongs, carefully place egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover pan, and let stand 4 to 5 minutes. Remove coddlers from pan, and remove lids. Serve eggs in the coddlers. Top each with a few croutons, and garnish with remaining mixed herbs.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Coddled Eggs with Fines Herbes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coddled Eggs with Fines Herbes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
