The Most Decadent Breakfast
January 26, 2012
Walking down Fairfax in the absurd sunshine of an LA winter, we happened upon a food truck. I am incapable of passing one without stopping for a bite, but this one called out to me with a particularly loud voice. It wasn't the name – Eggslut – but the description of their signature dish: A coddled egg on top of potato puree with gray sea salt and chives.
A well-coddled egg is a beautiful thing, and when the chef said, "This will take a while; we coddle them to order," I was hooked.
As anyone would be. This is a perfect way to start the day – a tender egg, held together with no more than a wish, on top of buttery pureed potatoes. The crunch of salt, the snappy bite of chives. Heaven in a spoon. And so rich it made three of us deliriously happy for the rest of the day.
Categorised in: Uncategorized
I have never had a coddled egg, but was so intrigued by reading your post that I just ordered an egg coddler from ebay. Thank you – I can’t wait to try it.
These look amazing. I have never coddled eggs before, but I absolutely adore eggs in all forms! I see egg coddlers on amazon, etc. but from your picture it looks like it can be done in a small mason jar with a lid?
What do you think? I have loads of small mason jars…
So I gave coddling eggs a try tonight in one of my small mason jars. I did 2 eggs with a bit of kale, shredded cheese and a pinch of fresh thyme. Spread it on a piece of nice whole wheat bread and it was amazing. I can’t believe I have never heard of them before. This will be a staple in my house now. Yum!
Thank you for bringing out and restoring my hidden love of cooking.
I failed my school cooking curriculum and never tried again… yet 20+ years later because of my sister, I chanced upon your book, G&S, every taste you described,leapt in my mouth! I took to the risk to try again, and not looked back since. Thank you so much ….
I hope one day we will have the pleasure to see you here in the little dot in Asia, where a different kind of UMAMI awaits