|An egg coddler with pretty pictures of green apples.|
My sister is moving soon and she is clearing out her kitchen. When I was over visiting the other day she offered me a couple of egg coddlers.
Since coddled eggs was on my re-make list, I said, "Yes!"
I like my coddled eggs extra cheesy and extra herby (I am officially making that a word, if it isn't already).
First, I put in some mozzarella and a pinch of chopped fresh basil and chopped fresh parsley.
Then one egg went into the coddler.
This is when I realized that my old egg coddler must have been a small size because one egg would fill it up all the way. So, the coddlers my sister gave me were definitely medium sized - that or somehow I managed to buy the teeniest, tiniest eggs on the planet...
So, in went egg number 2.
A little more mozzarella and herb mixture on top.
This is the point where most cooks add in cream but I just whisked together 1tsp of unsweetened soy milk, 1tsp. of Tofutti cream cheese and 1/2 tsp. of Tofutti sour cream. I added in a pinch of the herb mixture and a dash of salt.
|With this much 'cream' added the eggs, the eggs will have more of a loose custard-like texture. If you like your eggs more set add less of the soymilk mixture.|
I screwed the lid on the coddler and set it in a pan of boiling water (covered) for 6 1/2 minutes. Leave it in for 7-8 minutes if you like your eggs more set.
This dish was outstanding!!
|The white stuff running over the yolk - that is not egg white - that is melted mozzarella - Yum!|
I also grabbed one of the tortillas from the leftover taco and crisped it up in a skillet and then dusted it with Parmesan.
|You can either scoop out the eggs with a spoon|
|Or use the tortilla strips for dunking and scooping|
Five minutes later it looked like this:
|A juicy red pear.|