Coddled egg
An Egg Coddler is a vessel for heating of raw eggs, usually mixed with various spices and other ingredients. The Egg Coddler is particularly common in England.
Components
By far the largest part of the Egg Coddler consists of an approximately barrel-shaped porcelain container with stand, which is in use with a metal lid (mostly with ring ) is closed. This is done by means of a screw thread or a bayonet catch type. The best-known manufacturers of this type Egg Coddler was the bone china and porcelain manufacturer Royal Worcester in Worcester, England, which went bankrupt in late 2008 and since then mainly sells the stocks.
The porcelain container is on the outer sides usually with different drawings, often animal or plant motifs decorated. Originally hand painted, these were replaced in the course of Produktionsrationalierung by decorative foils that are applied prior to porcelain firing. A variation of the Egg, the Coddlers 1933 by Wilhelm Wagenfeld for Schott & Gen., Jena glass. designed Eierkoch dar. It is made of heat-resistant glass and its lid is closed with a metal bracket. The "egg chef" is now produced by the current owner of the trademark Jena glass, Zwiesel Crystal Glass AG.
The Egg Coddler of Royal Worcester were produced in three sizes ( without lid ): Normal 40 mm in diameter and 65 mm height - for an egg; King Size 55 mm x 80 mm for two eggs and Maxime for three to four eggs with a size of 75 mm x 100 mm. Since the values are not standardized, they can vary depending on the vintage and design something. For other manufacturers, different values are to be assumed, but each roughly to the content (one or more eggs) are based.
Early precursor of Egg Coddlers were also produced from metal or pottery. Copies made of plastic for use in the microwave oven could not prevail so far.
Use
To prepare the Coddled Egg the vessel and the closure inside are coated with butter. One or more eggs are filled beaten and chopped ingredients to taste ( eg, ham, tuna, tomato, salami, etc.) and spices ( salt, pepper, chives, etc.) added. The Egg Coddler is then sealed and placed for about seven to 15 minutes in a pan of hot but not quite boiling water. The Coddler should not be covered by water. After the desired cooking time the vessel, for example, removed with a fork, on the ring of the metal lid from the hot water and the closure with a protective cloth is turned in the hand. The content can then eaten from the vessel itself or be given a different dish.
Note preparation
Often the eggs are not quite cooked through. It should be noted here that this is the risk of infection caused by Salmonella. Therefore, elderly or debilitated people is especially for children, recommended, be thoroughly cooked dishes with raw eggs for several minutes to more than 70 degrees Celsius.