If you have a large enough pan, you can poach Turkish style. Fill pan with 1 centimetre of water, bring to simmer, drop in eggs, spacing them out, and let it simmer to desired done-ness. Because the water is so shallow, the eggs can't move around and get tangled, and with a lid, the steam poaches the tops of the eggs evenly. Also, adding a bit of white vinegar to the water will lower the PH and cause the eggs to sieze up just a little to not spread out as much.
@@blunderbuss1395 I have seen some recipes where people do deep water poaching for cilbir, but the Turkish families I know poach eggs in shallow water. There could be regional preferences in Turkey.
I grew up with coddled eggs. The great thing is when you have a breakfast with guests, they can add whatever they want to to their individual pots. Before you begin, set out the number of pots you’ll be cooking at the same time, and pour cold water into your pan so that it comes halfway up all of them. The water will need be boiling later when you put the sealed pots into it. And you’re only going to be cooking them for about eight minutes. One of the cool things about coddling eggs is that if you pull them out at seven minutes and they are not ready, you can screw the lid back on and put them back in the water. So I will set out a “buffet” of all the ingredients like chopped ham, spinach, tiny shrimp, freshly ground pepper, flaky salt, cheeses, various herbs, sautéed mushrooms, onions also sautéed, etc. I also have a name tag with a piece of string that I can tie to the lid, to personalize them. Lightly butter the inside of your coddler, add your egg and toppings, and then twist to seal. Set into boiling water, and approximately eight minutes later your breakfast is ready! You can tip them out onto a toasted English muffin or bread (baguette or sourdough), or you can dip toast or breadsticks into you pot. It is a very elegant (and easy) way to serve eggs at breakfast and they clean up very easily as well. You might also want to look up shirred eggs. We had those in Scotland and they were also quite nice with toast! I do shirred eggs still. And finally for those who like a poached style of egg, you mustn't forget two of my favorites: shakshouka and baked eggs Florentine!!!!
Thanks, Eric! This is almost exactly how my Dad (English) cooked them for us, then we carried on with it ourselves. We buttered the pots with our finger, then the egg, and the additional ingredients made them so flavourful! I haven't had them in so long!
My grandmother was a stickler for using egg coddlers. She always told us to submerge them all the way to the seam where the lid screws on and to add or subtract water as needed. After who knows how many decades of using them, she knew almost exactly how much water to bring to a boil to add her coddlers without having to add or subtract. Before you use your coddler, make sure to use a finger to rub butter all over the inside.
I’ve been having a really hard time lately, and I just wanted to mention that your videos are the bright spot when I’m feeling particularly low. Thank you for being such a lovely light in the world ☺️
Had coddled eggs one holiday visit w/sister's family (husband from Germany - had the coddlers in his family since the 60s). They sprayed the inside w/cooking spray & softened butter (either/or), added spices, bits of minced ham, cheese, chives - everyone got to prepare a couple as they liked. Once the lids were gently tightened they used tongs to submerge in simmering water (all the way). Cooked 4 to 6 minutes, depending how runny we wanted. Tongs to remove, and a skewer to insert through the hole to open (most only needed a potholder or dish towels to protect hands when opening). Delish straight or spooned onto toast. Made the meal a festive gathering :)
That egg coddler looks interesting. My Scottish mother used to make me a softboiled egg with strips of toast to dip in it. She calls it egg and soldiers.
We have that in the UK. I'm 39 and I still sometimes do it, its a bit messy though, I prefer to scoop out the softboiled egg with a teaspoon and mash it up on a piece of toast with S&P, just like a poached egg, but a bit more hands off.
My mom made me a poached egg one time when I was sick. She handed me a plate with a spoon that had a white lump on it and another white lump on the plate. She turned around to get something, I put the spoon in my mouth and started gagging and she turned around and started laughing saying "Oh no, honey, that was the butter!"
I went out into the kitchen one morning and I'd heard my dad making breakfast earlier. My dad couldn't really make fried potatoes that well at the time. They were usually pretty light and would often break apart and look a bit like lumpy mashed potatoes. The skillet was still on the stove and there was a pile of potatoes in the middle. I grabbed a spoon and took a big bite. It was bacon grease that had solidified and he had scraped up into a pile in the pan.
I have my mother's egg poacher pan. It's about a 2 qt. pan with an insert that sits on the rim and holds 4 egg cups. She would butter the cups, sit the insert over simmering water that barely touched the cup bottoms, crack the eggs into the cups and cover the pan til done. Not sure how long she left them, but they always came out with perfectly runny yolks. She made those so often for breakfast before school that there were many years before I could stand to look at a poached egg. Now, they are my fav. I make me, usually 3, and dump them out on very buttered wheat toast. LOVE them.
I've seen those multiple egg poachers, but I inherited quite different from my grandmother. A single poacher. A teeny stovetop utensil. I've never seen another.
@@sheliahudnall3329 I picked up one of those single ones at Goodwill several years ago. Since I like more than one egg at a time, I have not used that one. But it was so stinkin' cute, I just had to have it.
Those egg coddlers are awesome! On a trip to Denmark to visit family, we had them nearly every morning for breakfast. My little sister called them "eggie in a cup". When we got back home my mom bought some of those coddling cups so we could enjoy them at home. 😁
Hey emmy, I love doing it in a muffin tin. One fun thing to do is crack eggs in muffin tin holes- add a tablespoon of tomato sauce to each one with a little rosemary and bake in oven 10-12 minutes - yum
I have practiced poached eggs more than anything else in the kitchen. I ultimately found that shallow pan with no vinegar works best for me. No swirling the water. You needed that to be on top of a big piece of buttered toast! 😊
I don’t know if you’re going to see this Emmy, but thank you so much for showing this technique! I love poached eggs, but have tried all different ways, hacks, and utensils without much success or too much hassle. This was so easy and made the best poached eggs out of everything I’ve tried so far! Ty again! ❤️
For me the trick to poaching or frying a perfectly round egg is to definitely get rid of that weird runny bit in the white. I crack an egg into a small fine mesh strainer. When poached or fried it keeps it shape. I do drop it into simmering water and it keeps it shape nicely. I bring back to a boil and put on the lid, wait a few seconds and turn off the heat. It poaches perfectly.
I love coddled eggs. I butter the interior first so the eggs don't stick. break an egg into it, add a dollop of cream, some salt and pepper. place a wash cloth or something similar into the bottom of the pan so the coddlers don't rattle and make a racket. the water should come up to cap but not over it. It's not watertight. (don't over tighten it when you put the cap on). Put it in the pot of water at a high simmer/low boil for 5 minutes. then take out of water and let residual heat finish cooking them for 2 minutes more. unscrew the cap (use mitts or a towel to protect from the heat) and dip your toast sticks in and enjoy
My mum taught me that coddle eggs were cooked in butter but served runny with toast for dipping but I think it one of those things every one does a little bit differently from each other but that the way her grandmother did it so that the way she does it
When I was young we had a egg-poacher which sat over a pan of boiling water. It was a metal tray with four holes in it. There were four metal dishes that sat in the holes and held the eggs. They had handles on the dishes to make it easy to remove them.
Yes, I do hear the ocean! I love your end-shots and remarks....how many others watch for those? Loved this experiment that worked so well -- never knew it was possible. Thanks for always making me smile with your cooking and tasting. THE BEST!
My Sunday school teacher used to poach eggs in a small frying pan (like everyone's "egg pan") with only a few TBS of water and a couple drops of vinegar to hold the egg together. They looked like regular over easy eggs, but she used a lid instead of flipping. I've not personally seen any other poached egg that was actually cooked in the water (instead of an egg holder or ramekin) look so held together like a regular fried egg, and not shredded or waterlogged.
You are the reason I sleep better🥰 love the recipes you try, love to watch them and your voice is extremely calming. I put on older videos again and I just fall asleep. Much thanks, keep it up, love and support from NL🇳🇱❤
My go to poaching method for 1 or 2 eggs is putting a mug of pre boiled water and a dash of vinegar in the microwave for 40-50 seconds. Very easy, very repeatable.
@@TherealDanielleNelson I think Ann Reardon (how to cook that) did a debunking video on that and showed how dangerous it is to poach eggs in water in the microwave! People have been seriously injured doing this, so maybe don't do that.... or check out that video before you do, please ! 🙏
Thank you for making your videos for us. We all love you so much! You make everyone’s lows high and everyone’s highs even higher. I know you aren’t a professional chef/cook/baker but you are my favorite cook/baker.
Not British, but experienced coddled eggs at a cafe in Tulsa , Ok many years ago. They included diced ham, cream, onions and fresh herbs. So good! I believe the loops are to slide onto a wooden spoon laid across the pan so the coddler didn't touch the bottom.
I have a set of old egg colder like those, but mine have silver lids. They’re from the UK too. The water goes to just to the top of the lid. What my parents used to do was crack the egg inside add a dab of butter or margarine, salt&pepper and in the water to boil.. wish I could include a picture of mine, they’re pretty.
I’ve got some packed away somewhere, too! Important trick is to butter the inside so it doesn’t stick quite as badly. And definitely season it before you cook it- if there are two, add some in between!
One of my clients told me how to make cake using cake mix and a can of pumpkin, would love to see you try it. 1 15oz box spice cake mix (chocolate works well too) 1 15oz can pumpkin 1/2 cup water Preheat oven to 350°F, mix all ingredients in a bowl and pour batter into a bread pan, bake for 15 minutes or until a toothpick will come out clean. It'll be a bit dense, but delicious and moist.
Emmy, I really enjoyed your "hard times" series as well as your "two ingredient bagels" and "potato syrup" videos. I know you're not a "budget meal" channel, but I'm wondering if you could do a series trying out recipes that make replacements for common ingredients that are going up for people who are knew to DIY'ing food. Examples might be bread or bagels or honey. Foods that cost more right now, if that makes sense.
Emmy these poached eggs were definitely little parcels of perfection! I'm 100% going to use this method next time I want eggs without frying! Those yolks!!!!!!
I definitely like the idea of cooking a bunch at once because I never want ONE… plus if I’m gonna care about how they look, that way I can serve the cutest ones and save the duds for myself!
My two favourite ways to eat eggs are scrambled with cottage cheese in them, or poached on toast with the yolks broken open and allowed to sit for about a minute to congeal just enough that I don't wear it all when I pick up the toast. I always do my poached eggs in water at a full boil, with a tiny bit of vinegar, and not a vigorous vortex but at least a gentle swirl, I find I need some movement to the water or else my eggs sink to the bottom of the pan and stick there then I break the yolk trying to get them out. I do two at once and it works out fine. I went "huh?!?" when Emmy said that the temperature was what causes a hard poached egg, I call shenanigans on that, it's the time. Leave it too long, you get the equivalent of hard-boiled. My old toaster on setting 3 had the perfect timimg for poached eggs, now I'm back to square one again to figure out exactly what timing that was, since the toaster died...
In the UK we tend to just soft boil traditionally then crack the top off in an egg cup and dip toast. Never seen that contraption before but fascinated! This way of eating eggs is typically called 'egg and soldiers' as the toast is cut into thin strips to dip easily.
I have used egg coddlers and they are great. Line the inside with a little margarine or butter or cooking spray. The cooking time depends on the cook, as with any egg. I add bacon bits and cheese. DELICIOUS!!
I've always poached my eggs in a pan with a splash of vinegar. I usually crack them directly in one at a time after the water is boiling though, because I keep my eggs in the fridge, don't need to in New Zealand, it's purely personal preference, but that way they lower the temperature of the water quickly, so it needs to be hotter from the start, then I lower the temperature once they're in. I've never worried about cloudy water or dimples in the bottom of the eggs, what? Lol I've always had perfect poached eggs, to my standards anyway 😆 yum, on toast with butter, worschestershire sauce and pepper 😋 mushrooms fried in butter and a little salt sometimes, bacon, tomatoes... oml I'm hungry!!
When my men were much younger they would only eat scrambled eggs at our house. We had a neighbor who made soft boiled eggs, put them in a small dish, broken them up and gave.the kids toast triangles that they dunked into the "DUNKY DO".
we poach eggs in a regular fry pan, just crack them in the water and stick a lid on them. can cook eggs for the whole family (up to 7 people at once) at the same time.
Ceramic A small stoneware egg coddler, Made in England and also patented in the US. These stoneware egg coddlers date back to the early 1900s and it’s difficult to know who the maker was. This one was probably made in the latter part of the 20th century This egg coddler differs to the more decorative porcelain coddlers in that the lid is also made of glazed pottery rather than chrome. I’m not sure whether they’re better for coddling eggs as I haven’t tried it out, but I’m guessing it’s the same! Happy coddling!
Hello, Emmy. I'd love to see you cook Norway's National Dish. It's the easiest thing in the world that almost does itself. But...more interesting would it be to watch you eat it!! 😆 The dish is "Får i kål". (Sheep) Lamb in cabbage. - High walled casserole. - Lamb casserole meat with fat and bone. - Cabbage in "boats". - Salt and whole black pepper. Layers : - Meat, bone/fat side down. - Cabbage boats. - Salt and whole pepper. ....Repeat the layers 'til casserole is full. Salt and pepper between each layers of meat and cabbage. Half a liter of water...some use boiling water. Not necessary. Cook for 2 1/2, preferably 3 (or even more) hours. Serve with big boiled potatoes on a hot plate. Beer and aquavit.
I've had success recently using my air fryer to hard boil eggs without water. Maybe you could do a video trying this at different times and temps to make different soft boiled eggs like this. 270°F for 15 minutes on a cold machine makes a good hard boil, and no mess clean up. Only water needed is for the ice water shock at the end of cooking.
My friend as a kid grew up on a sailboat. When underway they could not boil or fry eggs. So they used egg coddlers and baked the eggs because their coddler had wire hooks to hang from the oven rack. This made it easy to cook when they were having to change directions. She also said they would scramble eggs and put veggies cheese or left over meats to make like an omelette in the coddler.
Poached eggs when I was growing up meant eggs cooked in *milk.* and served on toast. The temperatures and method was the same, but the eggs had a taste different than any other method of cooking. I'm not sure what my mom did with the milk afterwards but I'm sure it would be good for making cream sauces and any bread or cake recipe that called for milk or scalded milk. The egg coddler is simply a way to boil eggs out of the shell. One advantage is that there is no chance of cracking the shell when it's put into the boiling water, and it eliminates having to "peel" the shell. You can do something similar by putting an egg (or two or three) into a zip-lock bag and boil it that way.
I'm British and my gran use an egg coddler all the time, a coddled egg was her go to lunch or even snack. She would smear the inside with a little butter and then simply add the egg. No additional seasoning or ingredients. she would then submerge it up to the neck of the coddling pot and place in simmering water, she never brought it to the boil and always knew when it would be perfectly cooked! RIP Granny Bella xxx
I have a Royal Worcester egg coddler that. I got from an Antique vendor. Basically it’s poaching eggs in a water bath as opposed to putting the egg directly in the water. I’ve seen recipes where you can add spices etc. I’ve never actually used it.
I love how fresh those eggs are. I miss having backyard chickens. The yolks are so orange/yellow and so much more nutritious than *most* store bought eggs because the hens are able to eat so much more things other than chicken food. 🐔
I have heard that chickens are fed marigold or other orange flower petals in order to get the very orange yolks. I don't know if that is actually true though.
Emmy, I found microwaving poached eggs is so easy and you can do as many as you want in 1 dish! just a bowl with water add the shelled eggs prick the yolk with a toothpick and microwave a minute at at time, checking for doneness with you clean finger 😀
There is synthetic coloring that they give the chickens, with 15 different varying shades of yellow and orange, to color the yolks. It gives the impression of having more nutrients. The deeper the color orange, the more vitamin A you get and it would be higher in zeaxanthin carotenoids. If the egg yolks are more yellow they are higher in lutein carotenoids. Both of these carotenoid pigments help to improve eye health, but now that they dye them...it's harder to tell what benefits you'll get just by looking at them.
I know that the video is 2 months old, but my grandmother was taught a recipe by her British friends I believe, and it's called marmite soldiers. instead of poaching the egg, you hard boil it, crack all the shell of the top, and slice the top of the egg off. Smear some marmite and butter on toast, and slice it up into vertical slices, and dunk it in the egg yolk. The hardboiled egg is held in a cup similar to the one in the video so it triggered my thought process.
To help getting your coddled egg out properly, butter the inside of the coddler all the way to the lid. Any lidded porcelain pot would work to coddle. I like a sprinkle of strong flavoured cheese, sprinkling of salt and black pepper, before putting screw lid on!
I’ve recently been trying to learn how to poach eggs and have been so frustrated about all the egg whites “runoff”. I tried using this method tonight and it worked PERFECTLY!! Thanks for sharing 💕☺️
My grandmother was English. She always used an egg coddler, My preferred way is Butter or Non stick spray the inside of the egg coddler and the lid. Beat the egg with chives, season to taste with salt and pepper and pour into the coddler. Screw on the lid and stand in a pan of boiling water taking care that the water level only reaches halfway up the coddler. Simmer for around 10 minutes. If you prefer a "dippy Egg" Add one egg to coddler, season with salt and pepper. Screw on lid tightly. Carefully place egg coddler into boiling water. Reduce heat to medium, and simmer for 4 minutes or adjust time to your liking.
Grease the inside of the coddler. Crack an egg into it, adding herbs or cheese if desired. Secure the lid on the coddler. Place the coddler in a pot of simmering water, with water halfway up its sides. Cook for 5-10 minutes, depending on desired egg firmness. Carefully remove, open, and serve the egg from the coddler.
As a chef I can say this method works the best, but the trick is to not put in strainer into the water, put it as close as you can get but never dunk it and also stir the water 1 minute in to stop the eggs sticking to the bottom
Oddly enough I had the notion of poached eggs and toast this morning for the first time in years and made them. They were slightly overcooked because I put the bread in the toaster too late so had to wait for the toast but otherwise I was happy with the results.
I spay a muffin tin and add my egg, slowly lower it into a pot of boiling water on a trivia with handles being sure to not let the water into the tin. Put on lid and let cook for a bit check and lift out. They slide right out of the tin.
Do you hear the ocean when you listen to a shell? flock You didn't say there was a hidden word but, I saw one so I put it in. This looks like a good way to poach several eggs at once. I have a very old poacher pan with the little cup for the egg. Thanks Emmy ❣️
You made a mistake when putting the eggs in the poaching water. The purpose of the strainer is to strain out the runny, watery part of the whites. But allowing the bottom of the strainer to submerge into the poaching water, as you did, defeated that purpose. The reason that one egg came out wonky and why there were stringy egg whites floating around in the water is that the bottom of the strainer that had the runny, watery part of the whites you wanted to remove was allowed to be submerged in the poaching water when you put the eggs in the water. The other method you spoke about "steaming" the eggs is not poaching. That's called coddled eggs. Coddled eggs are cooked with steam; poached eggs are cooked in a liquid, usually water.
How do you like your eggs cooked? Thanks for watching! Make sure to check out Caraway Home and get 10% off sitewide ap.carawayhome.com/emmymade10
A sunny side with a runny yolk 🍳
Scrambled or Microwave🎉
Over easy!
i can only eat my eggs hard-boiled or scrambled and very overcooked, or else they make me feel sick
I like them like the British say, “jammy.”
If you have a large enough pan, you can poach Turkish style. Fill pan with 1 centimetre of water, bring to simmer, drop in eggs, spacing them out, and let it simmer to desired done-ness. Because the water is so shallow, the eggs can't move around and get tangled, and with a lid, the steam poaches the tops of the eggs evenly. Also, adding a bit of white vinegar to the water will lower the PH and cause the eggs to sieze up just a little to not spread out as much.
is this really turkish style
@@blunderbuss1395 Yes, it's the method used to make cilbir.
@@DiMacky24 then how come my family never does that when making çılbır, huh?!
This was an excellent instruction. Going to try.
@@blunderbuss1395 I have seen some recipes where people do deep water poaching for cilbir, but the Turkish families I know poach eggs in shallow water. There could be regional preferences in Turkey.
I grew up with coddled eggs. The great thing is when you have a breakfast with guests, they can add whatever they want to to their individual pots. Before you begin, set out the number of pots you’ll be cooking at the same time, and pour cold water into your pan so that it comes halfway up all of them. The water will need be boiling later when you put the sealed pots into it. And you’re only going to be cooking them for about eight minutes. One of the cool things about coddling eggs is that if you pull them out at seven minutes and they are not ready, you can screw the lid back on and put them back in the water. So I will set out a “buffet” of all the ingredients like chopped ham, spinach, tiny shrimp, freshly ground pepper, flaky salt, cheeses, various herbs, sautéed mushrooms, onions also sautéed, etc. I also have a name tag with a piece of string that I can tie to the lid, to personalize them. Lightly butter the inside of your coddler, add your egg and toppings, and then twist to seal. Set into boiling water, and approximately eight minutes later your breakfast is ready! You can tip them out onto a toasted English muffin or bread (baguette or sourdough), or you can dip toast or breadsticks into you pot. It is a very elegant (and easy) way to serve eggs at breakfast and they clean up very easily as well. You might also want to look up shirred eggs. We had those in Scotland and they were also quite nice with toast! I do shirred eggs still. And finally for those who like a poached style of egg, you mustn't forget two of my favorites: shakshouka and baked eggs Florentine!!!!
Thank you for sharing. I will have to try coddled eggs now.
Thanks, Eric! This is almost exactly how my Dad (English) cooked them for us, then we carried on with it ourselves. We buttered the pots with our finger, then the egg, and the additional ingredients made them so flavourful!
I haven't had them in so long!
That sounds so fun for guests, or even kids at a sleepover
Thank you
🙂
My grandmother was a stickler for using egg coddlers. She always told us to submerge them all the way to the seam where the lid screws on and to add or subtract water as needed. After who knows how many decades of using them, she knew almost exactly how much water to bring to a boil to add her coddlers without having to add or subtract.
Before you use your coddler, make sure to use a finger to rub butter all over the inside.
Cool! I like the idea of less mess.
I’ve been having a really hard time lately, and I just wanted to mention that your videos are the bright spot when I’m feeling particularly low. Thank you for being such a lovely light in the world ☺️
Hope you are able to power through the current struggle.
❤️
*hugs*
Had coddled eggs one holiday visit w/sister's family (husband from Germany - had the coddlers in his family since the 60s). They sprayed the inside w/cooking spray & softened butter (either/or), added spices, bits of minced ham, cheese, chives - everyone got to prepare a couple as they liked. Once the lids were gently tightened they used tongs to submerge in simmering water (all the way). Cooked 4 to 6 minutes, depending how runny we wanted. Tongs to remove, and a skewer to insert through the hole to open (most only needed a potholder or dish towels to protect hands when opening). Delish straight or spooned onto toast. Made the meal a festive gathering :)
check if brother in laws family has them from Britain, because here in Germany coddled eggs are not common
How is there room for meat? It looks like it barely fits an egg
@@bbhybris They come in a variety of sizes to allow extra space for additions, or for multiple eggs in each serving
@@bbhybris Tiny, minced bits, like crumbled bacon sized ;)
I always spread cream cheese (with garlic and herbs) on the inside of the coddler before adding the egg. It's so delicious!
That egg coddler looks interesting. My Scottish mother used to make me a softboiled egg with strips of toast to dip in it. She calls it egg and soldiers.
Egg and soldiers was my go to breakfast as a kid it's a good kids breakfast here in the UK
@@kenella74 We have eggs and soldiers in Canada as well!
Yeah egg and soldiers was a staple for me growing up, kind of still is. 😆
We have that in the UK. I'm 39 and I still sometimes do it, its a bit messy though, I prefer to scoop out the softboiled egg with a teaspoon and mash it up on a piece of toast with S&P, just like a poached egg, but a bit more hands off.
My mom made me a poached egg one time when I was sick. She handed me a plate with a spoon that had a white lump on it and another white lump on the plate. She turned around to get something, I put the spoon in my mouth and started gagging and she turned around and started laughing saying "Oh no, honey, that was the butter!"
Lol there is truly nothing worse than a mouthful of nothing but butter 😭 and to think some people can enjoy straight up butter without gagging
Nawww thank you for the laugh..
Hope u still not doing it.
I went out into the kitchen one morning and I'd heard my dad making breakfast earlier. My dad couldn't really make fried potatoes that well at the time. They were usually pretty light and would often break apart and look a bit like lumpy mashed potatoes.
The skillet was still on the stove and there was a pile of potatoes in the middle. I grabbed a spoon and took a big bite.
It was bacon grease that had solidified and he had scraped up into a pile in the pan.
I have my mother's egg poacher pan. It's about a 2 qt. pan with an insert that sits on the rim and holds 4 egg cups. She would butter the cups, sit the insert over simmering water that barely touched the cup bottoms, crack the eggs into the cups and cover the pan til done. Not sure how long she left them, but they always came out with perfectly runny yolks. She made those so often for breakfast before school that there were many years before I could stand to look at a poached egg. Now, they are my fav. I make me, usually 3, and dump them out on very buttered wheat toast. LOVE them.
That's the kind I have, that my mom used when I was a kid
I've seen those multiple egg poachers, but I inherited quite different from my grandmother. A single poacher. A teeny stovetop utensil. I've never seen another.
@@sheliahudnall3329 I picked up one of those single ones at Goodwill several years ago. Since I like more than one egg at a time, I have not used that one. But it was so stinkin' cute, I just had to have it.
Those egg coddlers are awesome! On a trip to Denmark to visit family, we had them nearly every morning for breakfast. My little sister called them "eggie in a cup".
When we got back home my mom bought some of those coddling cups so we could enjoy them at home. 😁
I have THE best thing for poaching eggs. My pan has a metal insert, and individual ramekin-type bowls for each egg. So easy!
I have a few also-a 4 egg poacher, a double, & a few singles. They belonged to my mom. The best ever.
I'm jealous of you 😂
Mine too
That was what my mother used when I was growing up. I didn’t know eggs could be poached by just putting them in water until I was in my 30s.
Hey emmy, I love doing it in a muffin tin. One fun thing to do is crack eggs in muffin tin holes- add a tablespoon of tomato sauce to each one with a little rosemary and bake in oven 10-12 minutes - yum
Sounds yummy 🙌
What temperature?
@@janetflewelling7902 375
I have practiced poached eggs more than anything else in the kitchen. I ultimately found that shallow pan with no vinegar works best for me. No swirling the water. You needed that to be on top of a big piece of buttered toast! 😊
Absolutely need it on a piece of buttered toast!
Toast or an English muffin!
I don’t know if you’re going to see this Emmy, but thank you so much for showing this technique! I love poached eggs, but have tried all different ways, hacks, and utensils without much success or too much hassle. This was so easy and made the best poached eggs out of everything I’ve tried so far! Ty again! ❤️
For me the trick to poaching or frying a perfectly round egg is to definitely get rid of that weird runny bit in the white. I crack an egg into a small fine mesh strainer.
When poached or fried it keeps it shape.
I do drop it into simmering water and it keeps it shape nicely. I bring back to a boil and put on the lid, wait a few seconds and turn off the heat. It poaches perfectly.
I love coddled eggs. I butter the interior first so the eggs don't stick. break an egg into it, add a dollop of cream, some salt and pepper. place a wash cloth or something similar into the bottom of the pan so the coddlers don't rattle and make a racket. the water should come up to cap but not over it. It's not watertight. (don't over tighten it when you put the cap on). Put it in the pot of water at a high simmer/low boil for 5 minutes. then take out of water and let residual heat finish cooking them for 2 minutes more. unscrew the cap (use mitts or a towel to protect from the heat) and dip your toast sticks in and enjoy
My mum taught me that coddle eggs were cooked in butter but served runny with toast for dipping but I think it one of those things every one does a little bit differently from each other but that the way her grandmother did it so that the way she does it
“Alton being Alton” made me smile so much- thank you for a great video!
My pleasure!
When I was young we had a egg-poacher which sat over a pan of boiling water. It was a metal tray with four holes in it. There were four metal dishes that sat in the holes and held the eggs. They had handles on the dishes to make it easy to remove them.
Yes, I do hear the ocean! I love your end-shots and remarks....how many others watch for those? Loved this experiment that worked so well -- never knew it was possible. Thanks for always making me smile with your cooking and tasting. THE BEST!
My Sunday school teacher used to poach eggs in a small frying pan (like everyone's "egg pan") with only a few TBS of water and a couple drops of vinegar to hold the egg together. They looked like regular over easy eggs, but she used a lid instead of flipping. I've not personally seen any other poached egg that was actually cooked in the water (instead of an egg holder or ramekin) look so held together like a regular fried egg, and not shredded or waterlogged.
That's not a poached egg, that's a basted egg
Interesting. I've not heard of that before. I'll look it up. All I knew was what she called it. Thank you.
I love all your antique gadgets Emmy, this is how I found you on CZcams a few years ago 🥰
You are the reason I sleep better🥰 love the recipes you try, love to watch them and your voice is extremely calming. I put on older videos again and I just fall asleep. Much thanks, keep it up, love and support from NL🇳🇱❤
My go to poaching method for 1 or 2 eggs is putting a mug of pre boiled water and a dash of vinegar in the microwave for 40-50 seconds. Very easy, very repeatable.
I exploded a egg in the microwave doing that once and since then I never did it again. I'm to nervous. But up until that point I did it.
@@TherealDanielleNelson maybe try covering the top with clingfilm? Works wonders for instant noodles so could do for eggs
@@loveheartrose Okay. I'll try it tomorrow and let you know how it goes.
@@TherealDanielleNelson I think Ann Reardon (how to cook that) did a debunking video on that and showed how dangerous it is to poach eggs in water in the microwave! People have been seriously injured doing this, so maybe don't do that.... or check out that video before you do, please ! 🙏
@@AliiSparkle I've watched that. And she showed a safe way to make a egg in the microwave.
Thank you for making your videos for us. We all love you so much! You make everyone’s lows high and everyone’s highs even higher. I know you aren’t a professional chef/cook/baker but you are my favorite cook/baker.
What a time to have 2 packs of 18 eggs in my house lol
Not British, but experienced coddled eggs at a cafe in Tulsa , Ok many years ago. They included diced ham, cream, onions and fresh herbs. So good! I believe the loops are to slide onto a wooden spoon laid across the pan so the coddler didn't touch the bottom.
I have a set of old egg colder like those, but mine have silver lids. They’re from the UK too. The water goes to just to the top of the lid. What my parents used to do was crack the egg inside add a dab of butter or margarine, salt&pepper and in the water to boil.. wish I could include a picture of mine, they’re pretty.
I have the same ones but haven’t used them for ages! Going to dust them off and use them again !
I’ve got some packed away somewhere, too! Important trick is to butter the inside so it doesn’t stick quite as badly. And definitely season it before you cook it- if there are two, add some in between!
Emmy your videos are a vortex of education, entertainment, and good vibes which I happily fall into.
One of my clients told me how to make cake using cake mix and a can of pumpkin, would love to see you try it.
1 15oz box spice cake mix (chocolate works well too)
1 15oz can pumpkin
1/2 cup water
Preheat oven to 350°F, mix all ingredients in a bowl and pour batter into a bread pan, bake for 15 minutes or until a toothpick will come out clean. It'll be a bit dense, but delicious and moist.
Emmy, I really enjoyed your "hard times" series as well as your "two ingredient bagels" and "potato syrup" videos. I know you're not a "budget meal" channel, but I'm wondering if you could do a series trying out recipes that make replacements for common ingredients that are going up for people who are knew to DIY'ing food. Examples might be bread or bagels or honey. Foods that cost more right now, if that makes sense.
Emmy should do ASMR, she has such a soothing voice
Agreed
or a children's book narration
Emmy these poached eggs were definitely little parcels of perfection! I'm 100% going to use this method next time I want eggs without frying! Those yolks!!!!!!
Yay!
That plate would get licked off camera if I was hosting
Glad to see Emmy still doing well
I definitely like the idea of cooking a bunch at once because I never want ONE… plus if I’m gonna care about how they look, that way I can serve the cutest ones and save the duds for myself!
Have you ever has Sous Vide eggs poached in the shell? They’re pretty amazing and easy to do for a large group.
It’s the only way my husband poaches eggs for me anymore. So easy and foolproof in a small kitchen.
Omg this is brilliant! Even for just one egg! I've always tried the swirl but it never works. This worked like a charm!
Hi Emmy, please could you do a review of these pans after using them for a longer period of time, say, a year? That would be super useful!
My two favourite ways to eat eggs are scrambled with cottage cheese in them, or poached on toast with the yolks broken open and allowed to sit for about a minute to congeal just enough that I don't wear it all when I pick up the toast.
I always do my poached eggs in water at a full boil, with a tiny bit of vinegar, and not a vigorous vortex but at least a gentle swirl, I find I need some movement to the water or else my eggs sink to the bottom of the pan and stick there then I break the yolk trying to get them out. I do two at once and it works out fine. I went "huh?!?" when Emmy said that the temperature was what causes a hard poached egg, I call shenanigans on that, it's the time. Leave it too long, you get the equivalent of hard-boiled. My old toaster on setting 3 had the perfect timimg for poached eggs, now I'm back to square one again to figure out exactly what timing that was, since the toaster died...
How crazy you posted this ! I was trying to poach eggs for the first time yesterday and it was a little struggle! 😝
In the UK we tend to just soft boil traditionally then crack the top off in an egg cup and dip toast. Never seen that contraption before but fascinated! This way of eating eggs is typically called 'egg and soldiers' as the toast is cut into thin strips to dip easily.
Awesome method for cooking multiple at a time, those eggs 🥚 on plate 🍽 look cute as balls! Emmy!!
"Good Eats" is one of my favorite shows.
Tires have a similar date system.
The first two numbers are the week number and next two are the year.
Definitely want the latest date.
I have used egg coddlers and they are great. Line the inside with a little margarine or butter or cooking spray. The cooking time depends on the cook, as with any egg. I add bacon bits and cheese. DELICIOUS!!
How about onions and jalapenos?
FINALLY a method that works and you can do several at a time! Thanks!
I've always poached my eggs in a pan with a splash of vinegar. I usually crack them directly in one at a time after the water is boiling though, because I keep my eggs in the fridge, don't need to in New Zealand, it's purely personal preference, but that way they lower the temperature of the water quickly, so it needs to be hotter from the start, then I lower the temperature once they're in. I've never worried about cloudy water or dimples in the bottom of the eggs, what? Lol I've always had perfect poached eggs, to my standards anyway 😆 yum, on toast with butter, worschestershire sauce and pepper 😋 mushrooms fried in butter and a little salt sometimes, bacon, tomatoes... oml I'm hungry!!
When my men were much younger they would only eat scrambled eggs at our house. We had a neighbor who made soft boiled eggs, put them in a small dish, broken them up and gave.the kids toast triangles that they dunked into the "DUNKY DO".
I bet they loved that ! Lol
we poach eggs in a regular fry pan, just crack them in the water and stick a lid on them. can cook eggs for the whole family (up to 7 people at once) at the same time.
Ceramic
A small stoneware egg coddler, Made in England and also patented in the US. These stoneware egg coddlers date back to the early 1900s and it’s difficult to know who the maker was. This one was probably made in the latter part of the 20th century
This egg coddler differs to the more decorative porcelain coddlers in that the lid is also made of glazed pottery rather than chrome. I’m not sure whether they’re better for coddling eggs as I haven’t tried it out, but I’m guessing it’s the same!
Happy coddling!
I love watching Good Eats 😊 ill still rewatch older episodes. I think it's awesome how he shows the science behind so much while he goes.
Hello, Emmy.
I'd love to see you cook Norway's National Dish. It's the easiest thing in the world that almost does itself.
But...more interesting would it be to watch you eat it!! 😆
The dish is "Får i kål".
(Sheep) Lamb in cabbage.
- High walled casserole.
- Lamb casserole meat with fat and bone.
- Cabbage in "boats".
- Salt and whole black pepper.
Layers :
- Meat, bone/fat side down.
- Cabbage boats.
- Salt and whole pepper.
....Repeat the layers 'til casserole is full. Salt and pepper between each layers of meat and cabbage. Half a liter of water...some use boiling
water. Not necessary. Cook for 2 1/2, preferably 3 (or even more) hours.
Serve with big boiled potatoes on a hot plate.
Beer and aquavit.
That is cool and will try this technique. Thank you ☺️
I've had success recently using my air fryer to hard boil eggs without water. Maybe you could do a video trying this at different times and temps to make different soft boiled eggs like this. 270°F for 15 minutes on a cold machine makes a good hard boil, and no mess clean up. Only water needed is for the ice water shock at the end of cooking.
My friend as a kid grew up on a sailboat. When underway they could not boil or fry eggs. So they used egg coddlers and baked the eggs because their coddler had wire hooks to hang from the oven rack. This made it easy to cook when they were having to change directions. She also said they would scramble eggs and put veggies cheese or left over meats to make like an omelette in the coddler.
Smart!
Helen Rennie also has a video on poaching a lot of eggs at once, the way she describes her processes almost feel like it's scienc
Poached eggs when I was growing up meant eggs cooked in *milk.* and served on toast. The temperatures and method was the same, but the eggs had a taste different than any other method of cooking. I'm not sure what my mom did with the milk afterwards but I'm sure it would be good for making cream sauces and any bread or cake recipe that called for milk or scalded milk.
The egg coddler is simply a way to boil eggs out of the shell. One advantage is that there is no chance of cracking the shell when it's put into the boiling water, and it eliminates having to "peel" the shell. You can do something similar by putting an egg (or two or three) into a zip-lock bag and boil it that way.
I heard about this method many years ago in Martha Stewart Living magazine and I prefer it for family brunches!
Thanks for tip when reading when the eggs are packaged!
I'm British and my gran use an egg coddler all the time, a coddled egg was her go to lunch or even snack. She would smear the inside with a little butter and then simply add the egg. No additional seasoning or ingredients. she would then submerge it up to the neck of the coddling pot and place in simmering water, she never brought it to the boil and always knew when it would be perfectly cooked! RIP Granny Bella xxx
I have a Royal Worcester egg coddler that. I got from an Antique vendor. Basically it’s poaching eggs in a water bath as opposed to putting the egg directly in the water. I’ve seen recipes where you can add spices etc. I’ve never actually used it.
I live poached eggs. I'm going to try them this way. They look absolutely delicious. Thank you. You always make great videos.
I'm a sucker for a runny yoke. Those eggs looked perfect. It didn't hurt that your eggs were such a lovely orange color too.🍳😊
I love how fresh those eggs are. I miss having backyard chickens. The yolks are so orange/yellow and so much more nutritious than *most* store bought eggs because the hens are able to eat so much more things other than chicken food. 🐔
I have heard that chickens are fed marigold or other orange flower petals in order to get the very orange yolks. I don't know if that is actually true though.
Emmy, I found microwaving poached eggs is so easy and you can do as many as you want in 1 dish! just a bowl with water add the shelled eggs prick the yolk with a toothpick and microwave a minute at at time, checking for doneness with you clean finger 😀
beautiful and the color!!
There is synthetic coloring that they give the chickens, with 15 different varying shades of yellow and orange, to color the yolks. It gives the impression of having more nutrients. The deeper the color orange, the more vitamin A you get and it would be higher in zeaxanthin carotenoids. If the egg yolks are more yellow they are higher in lutein carotenoids. Both of these carotenoid pigments help to improve eye health, but now that they dye them...it's harder to tell what benefits you'll get just by looking at them.
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
Yup heading to bed after the video
That’s how they taught us in culinary school.
So neat Emmy! I like poached eggs, but at times it seems like my whites are still a bit undercooked. I will try this method!
I have also see people temp a pan using the back end of a wooden spoon (bubbles appear around it).
Ypu just changed my whole life. Thank you Emmy!
“Do you hear the ocean when you listen to a shell?” :P
I know that the video is 2 months old, but my grandmother was taught a recipe by her British friends I believe, and it's called marmite soldiers. instead of poaching the egg, you hard boil it, crack all the shell of the top, and slice the top of the egg off. Smear some marmite and butter on toast, and slice it up into vertical slices, and dunk it in the egg yolk. The hardboiled egg is held in a cup similar to the one in the video so it triggered my thought process.
Never had a poached egg but they look interesting. Love you Mrs. Emmy
Step #1: Pour a lot of eggs into boiling water.
To help getting your coddled egg out properly, butter the inside of the coddler all the way to the lid. Any lidded porcelain pot would work to coddle.
I like a sprinkle of strong flavoured cheese, sprinkling of salt and black pepper, before putting screw lid on!
Been off social media for a bit and I missed watching your videos !🤩
Thank you for your videos. I am thankful for being one of your beautiful lovelies :)
Keep up the great work.
I’ve recently been trying to learn how to poach eggs and have been so frustrated about all the egg whites “runoff”. I tried using this method tonight and it worked PERFECTLY!! Thanks for sharing 💕☺️
I really do miss having fresh eggs. Those yolks were beautiful.
My grandmother was English. She always used an egg coddler, My preferred way is Butter or Non stick spray the inside of the egg coddler and the lid. Beat the egg with chives, season to taste with salt and pepper and pour into the coddler. Screw on the lid and stand in a pan of boiling water taking care that the water level only reaches halfway up the coddler. Simmer for around 10 minutes. If you prefer a "dippy Egg" Add one egg to coddler, season with salt and pepper. Screw on lid tightly. Carefully place egg coddler into boiling water. Reduce heat to medium, and simmer for 4 minutes or adjust time to your liking.
I've been waiting for * years * for you to do the tornado egg! DO IT!
That's great. I've never needed to fix more than 2 at once but next time I have brunch with my mom I'll do this. Maybe agree a trial run.
I love my English Brambly Hedge egg coddlers!
it's so crazy how they don't clump together in the water!! I never thought they'd turn out that great :D
Grease the inside of the coddler.
Crack an egg into it, adding herbs or cheese if desired.
Secure the lid on the coddler.
Place the coddler in a pot of simmering water, with water halfway up its sides.
Cook for 5-10 minutes, depending on desired egg firmness.
Carefully remove, open, and serve the egg from the coddler.
Emmy can sell me anything. This girl talks about pans I'm like "my wife could use new pans"
As a chef I can say this method works the best, but the trick is to not put in strainer into the water, put it as close as you can get but never dunk it and also stir the water 1 minute in to stop the eggs sticking to the bottom
Amazing idea for content, thanks for sharing, have a nice weekend emmy❤️
I like this method. I prefer mine more solid yellow. But definitely have done similar method of poaching.
Oddly enough I had the notion of poached eggs and toast this morning for the first time in years and made them. They were slightly overcooked because I put the bread in the toaster too late so had to wait for the toast but otherwise I was happy with the results.
I spay a muffin tin and add my egg, slowly lower it into a pot of boiling water on a trivia with handles being sure to not let the water into the tin. Put on lid and let cook for a bit check and lift out. They slide right out of the tin.
The color of the egg yolks are so pretty!
Do you hear the ocean when you listen to a shell? flock You didn't say there was a hidden word but, I saw one so I put it in. This looks like a good way to poach several eggs at once. I have a very old poacher pan with the little cup for the egg. Thanks Emmy ❣️
I'm actually interested in that last shot of the egg. What did you season it with for taste at the end. It looked delicious.
I'm a huge fan of poached eggs and your channel! Great video!!
Poached eggs are one of my favorite meals. Couple slices of texas toast and im in heaven.
You made a mistake when putting the eggs in the poaching water. The purpose of the strainer is to strain out the runny, watery part of the whites. But allowing the bottom of the strainer to submerge into the poaching water, as you did, defeated that purpose. The reason that one egg came out wonky and why there were stringy egg whites floating around in the water is that the bottom of the strainer that had the runny, watery part of the whites you wanted to remove was allowed to be submerged in the poaching water when you put the eggs in the water. The other method you spoke about "steaming" the eggs is not poaching. That's called coddled eggs. Coddled eggs are cooked with steam; poached eggs are cooked in a liquid, usually water.