Coddled Eggs with Potato Purée, and Toast
💁🏻 Eggs are the perfect food no matter how you cook them, but coddling is the ultimate way to transform the humble egg from ordinary to egg-stroadinary 😜! These coddled eggs are based off of LA’s Eggslut. Since I live on the opposite coast at the moment, I’ve resorted to making my own. Coddling is actually super simple. In cooking, to coddle food is to heat it in water just below the boiling point. The whites are just set and the yolks gently runny. They’re very similar in texture to slow poached eggs. Coddled eggs don’t need much, just a sprinkle of salt and pepper and plenty of toast. But, if you’re feeling extra indulgent, poach them on top of a super-smooth potato purée or left over mashed potatoes. The creaminess of the potatoes and the eggs are a perfect match, especially next to the contrast of crunchy toast.