On Tuesday, October 6, 2015 at 8:49:46 AM UTC-7, notbob wrote:
> On 2015-10-06, Janet B > wrote:
> > On Tue, 06 Oct 2015 03:16:36 -0700, sf > wrote:
>
> >>Why spend money on another gadget you don't need? Coddle your eggs in
> >>a small mason jar and dip the soldiers in that.
> >>http://whatscookingamerica.net/Eggs/CoddledEgg.htm
>
> What? An egg coddler is NOT another "gadget"?
>
> Regardless, thank you kindly for the very informative link. I didn't
> even know there were such things as an "egg coddler".
>
> > Shot glasses were what we used for egg cups. I haven't had a
> > soft-boiled egg since I left home to go to university. Don't know
> > why.
>
> I've been eating a Yank's version of toast soldiers since I was a wee
> tyke. Basically, the quickest way to get my "Yank's version" is to
> put a couple of soft boiled eggs over hand torn buttered toast pieces
> (Dave's Killer Bread is jes that!). To make it even faster, I use
> over-easy fried eggs, cooked so as not to have any crispy edges and
> approx the same doneness as a soft-boiled egg.

I have a terrible won-loss record when it comes to over easy eggs. I shove
in the spatula, I lift, I sob as I break the yolk.

For me, poaching eggs is a lot easier. My only problem is that I need
to focus on one at a time. But the coddler lets me cook four at a time,
because we have four coddlers. They are attractive Royal Worchester, that
I got on sale decades ago.

>
> OTOH, I love the idea of egg coddlers, which, according to Barbara's
> link, is jes a soft boiled egg cooked outside the shell. Yes? No? I
> always thought a coddled egg was an almost raw egg. Julia recommends
> "simmer for exactly 1 minute":