[{"data":1,"prerenderedAt":182},["ShallowReactive",2],{"guide-coddled-eggs":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":132,"description":133,"difficulty":134,"equipment":135,"extension":144,"family":145,"meta":146,"navigation":150,"nonstick":151,"path":152,"photo":124,"prep":153,"region":154,"related":155,"seo":159,"servings":56,"slug":160,"sources":161,"status":171,"stem":172,"texture":173,"tools":176,"wait":124,"__hash__":181},"guides\u002Fguides\u002Fcoddled-eggs.md","Coddled eggs",[7,8],"coddled egg","egg coddler","coddled",{"type":11,"value":12,"toc":123},"minimark",[13,18,37,41,52,61,70,86,102,111],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34],"ul",{},[22,23,24],"li",{},"4 large eggs",[22,26,27],{},"10 g soft butter, plus a little for the ramekins",[22,29,30],{},"2 pinches of salt",[22,32,33],{},"Black pepper and chopped chives, to finish",[22,35,36],{},"Toast, to serve",[14,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"Two whole eggs sit in each buttered ramekin.","crack","1","Butter the ramekins",[49,50,51],"p",{},"Rub the inside of each ramekin with butter. Crack 2 eggs into each and add a pinch of salt. Put a small piece of the remaining butter on top.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"Ramekins stand level on the towel; water reaches halfway up their sides.","steam","2","Set up the water bath",[49,59,60],{},"Line the base of the saucepan with a folded tea towel or a double layer of paper towels so the ramekins don't sit directly on hot metal. Stand the ramekins on it. Pour in boiling water, avoiding the ramekins, until it comes about halfway up their sides.",[42,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"Steam fogs the lid; the water bubbles only lightly.","lid","3","Cover and cook gently",[49,68,69],{},"Put the lid on and cook over moderate heat for 9–10 minutes. The water should stay at a gentle bubble, not a rolling boil.",[42,71,76,79],{"cue":72,"diagram":73,"number":74,"title":75},"The whites are opaque and just set; the yolks are covered by a thin film and the centre wobbles.","assemble","4","Check by jiggling",[49,77,78],{},"Grip a ramekin with tongs and shake it gently. Take the eggs out when the whites are set but the centre still jiggles. Season with pepper and chives and serve straight away with toast.",[49,80,81,85],{},[82,83,84],"strong",{},"Safety:"," These yolks are runny. Use pasteurised eggs if you can. Children, pregnant people, older adults and people with weakened immunity should cook them until both white and yolk are firm, about 3–4 minutes longer.",[87,88,90,93,96],"guide-notes",{"title":89},"Equipment & heat",[14,91,89],{"id":92},"equipment-heat",[49,94,95],{},"A deep pan matters: the space above the ramekins fills with steam gradually, so the tops cook at the same pace as the bottoms. On induction, use a pan with a magnetic base and moderate power; keep the lid on so the water doesn't boil hard. On gas or electric, adjust until only small bubbles rise. Traditional porcelain egg coddlers with screw lids work the same way: butter them, fill, close and stand them in the water bath, adding 2–3 minutes.",[49,97,98,101],{},[82,99,100],{},"Nonstick:"," No frying pan needed. The ramekins must sit flat in a saucepan with a lid that closes over them.",[87,103,105,108],{"title":104},"Troubleshooting",[14,106,104],{"id":107},"troubleshooting",[49,109,110],{},"If the whites are still translucent around the yolk, cover and give them 1 more minute. If the yolks set solid, take them out earlier or use slightly less water next time. Thick-walled ramekins take longer than thin ones.",[87,112,114,117,120],{"title":113},"About this version",[14,115,113],{"id":116},"about-this-version",[49,118,119],{},"Coddling cooks eggs below boiling, in a cup or ramekin standing in hot water, so they set more gently than boiled or baked eggs. This version follows America's Test Kitchen's ramekin method, which needs no special coddler.",[49,121,122],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":124,"searchDepth":125,"depth":125,"links":126},"",2,[127,128,129,130,131],{"id":16,"depth":125,"text":17},{"id":39,"depth":125,"text":40},{"id":92,"depth":125,"text":89},{"id":107,"depth":125,"text":104},{"id":116,"depth":125,"text":113},10,"Eggs gently set in buttered ramekins in a covered water bath, with soft whites and thick, runny yolks.","Easy",[136,140,142],[137,138,139],"induction","pot","ramekins",[141,138,139],"gas",[143,138,139],"electric","md","Shell & water",{"plain":147},{"ingredients":148,"note":149},[24,27,30],"Skip the chives and toast.",true,"No frying pan needed. The ramekins must sit flat in a saucepan with a lid that closes over them.","\u002Fguides\u002Fcoddled-eggs",5,"Britain",[156,157,158],"eggs-en-cocotte","shirred-eggs","soft-boiled",{"title":5,"description":133},"coddled-eggs",[162,165,168],{"title":163,"url":164},"America's Test Kitchen — coddled eggs","https:\u002F\u002Fwww.americastestkitchen.com\u002Frecipes\u002F15862-coddled-eggs",{"title":166,"url":167},"Cook's Illustrated — easy, elegant coddled eggs","https:\u002F\u002Fwww.americastestkitchen.com\u002Fcooksillustrated\u002Farticles\u002F7360-easy-elegant-coddled-eggs",{"title":169,"url":170},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fcoddled-eggs",[174,175],"Runny","Silky",[177,178,179,180],"Deep saucepan with lid, at least 20 cm wide","2 ramekins, about 150 ml each, or 2 egg coddlers","Folded tea towel or paper towels","Tongs","gAECeEeaNh91NFXh8WnGwJylcBYNg4UX5fYg12wZeac",1791339489683]