I wish I could say this technique or idea is groundbreaking and world-changing. It is not. Rather, this is a great and simple way to prepare coddled eggs for one or one hundred guests, where the eggs are perfectly cooked, flavored, and will stay warm while the guest eats them. In this simple preparation, we cooked the eggs in a 63.8-degree C water bath for one hour and fifteen minutes. The eggs were seasoned with salt, truffle oil, and a knob of butter. We served it simply with grilled toast, though a warm mushroom and asparagus stew spooned over the eggs would be equally smashing.
About the Author
