Coddled Eggs with Trout Roe
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!
- 2 eggs
- 1 ounce trout roe
- fresh horseradish
- 1 tablespoon chives
- black pepper
- Maldon salt
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.