There’s always a little left and The Coddled Egg

Hal Higdon, an American writer, runner and co-founder of Road Runners Club of America (RRCA) offers an inspiring quote:

Even when you have gone as far as you can, and everything hurts, and you are staring at the specter of self-doubt, you can find a bit more strength deep inside you, if you look closely enough.

If I keep collecting these quotes, I’ll be carrying an encyclopedia during my marathon.

Today’s workout was going to be easy.  Yesterday was a day off.   I was able to work chest and arms Sunday afternoon and back with shoulders yesterday before heading out for a 4 mile walk with Shane.  Today was a leg workout but nothing too hard.  Running after working legs with weights is sometimes quite a challenge.  Shane and I went a slow 6 miles. No aches. No pains. Nothing was sore.  It was very hard getting started and the first 4 miles seemed like an eternity. Not a great run.

It’s so dark now when Shane and I set out, I feel bad we have to run on the road.  There’s no way we are hitting the dark, creepy trails.  Shane has big teeth and a ferocious bark but he’s no match for Boogie men and Zombies. I know they’re out there!  Since we are doing more pavement running, I soak Shane’s paws in warm water and a special shampoo for 5 minutes every other day. 

Just asking… do you think I spoil my dog?!

Coddled Eggs

Coddled:  To treat with extra attention and care.

Coddled Egg:  A lightly cooked egg

There are two methods of coddling eggs. The first is to cook the egg in its shell, by immersing it in near-boiling water. This can be done either in a pan where the water is kept below boiling point, or by pouring boiling water over the egg and letting it stand for 10 minutes.

The second method is to use an egg coddler, a porcelain cup or ramekin with a lid used similarly to a bain-marie. The inside of the egg coddler is first buttered in order to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is then broken into the coddler, which is then placed in a pan of near-boiling water for 7-8 minutes.

The following recipe is for the second method.  Serves 1

• Equipment: Porcelain cup or Egg Coddler
• non stick cooking spray or 2 tsp butter
• 2 fresh Eggland’s Best Eggs
• salt and fresh ground pepper to taste
• 1/2 tsp fresh chopped parsley
• pinch Old Bay seasoning

Method 1:  In a large pan filled with 2” of water, set the stove to simmer.  Rub the inside of the egg coddler/cup with 1 tsp butter (or spray the inside with nonstick spray).  Break one egg inside cup and sprinkle with salt and pepper, add 1/4 tsp parsley and 1/2 a pinch of Old Bay.  Break other egg inside coddler/cup and repeat with seasoning.  Top with 1 tsp butter.

Screw on the lid (if you have a coddler) and put into pan of simmering water.  The water should only come half way up the sides of the coddler.  Cover the pan and let simmer 8 minutes. 

Method 2:  This cooks the egg a bit more for the “faint of heart”…. talking about ME!

Preheat the oven to 400 degrees F.  You will need a cookie sheet to place the egg coddler on when it goes into the oven.

Prepare the coddler as above: spray with non stick or butter. Add eggs and seasoning. Screw on coddler lid and set on cookie sheet.  Bake in the oven for 35 minutes.

Use a knife to loosen the egg from around the edges

and drop onto your plate for a clean removal OR…eat right out of your coddler.

I think I just like the name “coddled eggs”.

Ted got the yolk and I got the crispy on the outside, perfectly cooked on the inside egg white. Just the way I like it!

Frittata? Omelet? Quiche? Benedict? Fried? Poached? Boiled? Easy over?…. how do you like your eggs?

Joanne