Tartine's Coddled Eggs with Trout Roe

Plus, how to coddle eggs sans a coddler!

 Your Weekend Brunch Menu, Courtesy of Tartine Bakery

photography by TARTINE


Coddled Eggs with Trout Roe
Serves 1
 
We love the versatility of an egg - it's an ingredient that can devoured with a broad variety of dishes, and one that can be cooked myriad ways. One such method is coddling, which essentially means that the egg is gently steamed to a soft consistency. Think of it as a step before a soft-boiled or poached egg. While it's traditional to use a coddler to achieve the desired finish, we got the scoop from San Francisco's Tartine on recreating the dish sans one. Take a look!

Ingredients

  • 2 eggs
  • 1 ounce trout roe
  • fresh horseradish
  • 1 tablespoon chives
  • black pepper
  • Maldon salt 
Directions
1. Create a steamer by placing a mesh strainer or colander over a small saucepan with simmering water, making sure the steamer doesn’t touch the water. 

2. Crack the eggs into the steamer and cover with a lid. Let cook it for 4 minutes, or until the whites are set and the yolks are still runny.
 
3. Slide the eggs into a bowl, dollop with the roe, a couple grates of fresh horseradish on a microplane, chives, a crank or two of ground black pepper and a pinch of Maldon salt. Serve with toast. 

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