Coddled Eggs | America's Test Kitchen
Coddling may be an old-school egg tradition, but it's loaded with modern appeal: tender whites and runny yolks, a hands-off method, and endless flavor potential.
Keywords
- Eggs
- Great Britain
- Europe
- Breakfast & Brunch
- Quick
- Vegetarian
- Eggs & Dairy
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 4 large eggs, cold from refrigerator
- 4 pinches table salt, divided
- 2 teaspoons unsalted butter
- minced fresh tarragon or dill (optional)
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