FOOD

Aggcoddler

From classic coddled eggs to smoked salmon omelets and chocolate dessert, this little gadget does everything. Want it? Click here: http://taste.md/OaOAgg

FOOD

Aggcoddler

From classic coddled eggs to smoked salmon omelets and chocolate dessert, this little gadget does everything. Want it? Click here: http://taste.md/OaOAgg

Ingredients

  • 4 (10oz) baby red potatoes
  • 1 cup whole milk
  • 3 tablespoons salted butter
  • 3 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • ½ cup finely shredded Parmesan cheese
  • 1 teaspoon heavy cream
  • 4 large eggs
  • ½ teaspoon chopped chives
  • 1 slice French country bread or 2 slices baguette, toasted and buttered

Steps

  1. Put the potatoes in a medium pot. Fill with cold water. Bring the water up to a boil over medium high heat. Cook the potatoes for 20 minutes until a knife can easily slice the potato in half.
  2. While the potatoes cook, in a medium saucepan over medium-low heat, add the milk, butter, and thyme. Season with a pinch of salt and pepper. Do not let the milk boil.
  3. Strain the potatoes in a colander and return them to the empty pot, using the residual heat to dry up and remaining moisture.
  4. Using a potato masher or fork, mash the potatoes until smooth (except for the skin of course, which you can peel off if you desire. For this recipe, let’s leave them on J ).
  5. Add the warm milk and stir to combine until the liquid is fully absorbed. Add the Parmesan cheese and stir until the cheese in incorporated and melted. Season to taste with salt and pepper.
  6. To assemble: Put 1/3 cup of mashed potatoes into the bottom of 4 XXL egg coddlers. Add the heavy cream on top. Pour in the egg on, being careful not to break the yolk. Season with salt and pepper. Top with chives.
  7. Put the lid on the coddler and secure with the rubber band.
  8. Carefully place the coddler in the boiling water, in the center of the pot and cover with a domed lid. Cook according to manufacturer’s package instructions for 8 minutes for a soft-boiled egg.
  9. Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubber band and lid. Allow to cool slightly.
  10. Enjoy as is, or serve with toasted and buttered bread.

Ingredients

  • 8 chocolate sandwich cookies
  • 1 tablespoon melted unsalted butter
  • ¼ cup white chocolate chips
  • 2 tablespoons heavy whipping cream, plus ¼ cup
  • 1 teaspoon gelatin
  • 6oz cream cheese, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon fine salt
  • 2 tablespoons raspberry jam
  • Fresh raspberries
  • Shaved dark and white chocolate

Steps

  1. In the bowl of a food processor fitted with the blade attachment, pulse the cookies to fine crumbs resembling wet sand.
  2. Pour the crumbs into a small bowl. Add the melted butter and stir to combine. Add 2 tablespoons of the cookie crumbs to the bottom of 4 small coddlers.
  3. Tamp the cookie crust down with your fingers or with the back of a small spoon. Set in the fridge to harden while you prepare the filling.
  4. To make the filling: In a microwave-safe bowl, heat the white chocolate and 2 tablespoons of heavy cream for 20 seconds. Remove and stir to melt. Allow to cool to room temperature.
  5. In a small saucepan, sprinkle the gelatin over ¼ cup of water. Let it stand for 1 minute. Turn the heat to medium-low and stir to dissolve the gelatin. Do not boil.
  6. Remove from the heat and cool slightly.
  7. In medium mixing bowl, use a hand mixer to whip the remaining ¼ cup of heavy cream to stiff peaks. Set aside.
  8. In a large mixing bowl, add the cream cheese and melted white chocolate. Use the hand mixer and beat until smooth. Add the gelatin, sugar and salt. Beat again until combined.
  9. Fold in the whipped cream.
  10. To assemble: Remove the coddlers from the refrigerator. Pour 2 tablespoons of the cream cheese filling on top of the prepared crust. Dot the filling with raspberry jam. Use a skewer to swirl the jam into the cream cheese mixture. Top with another 2 tablespoons of filling and finish with another swirl of raspberry jam. Repeat with the remaining 3 coddlers.
  11. Place in the refrigerator to set for at least 2 hours.
  12. To garnish, top with a fresh raspberry and or chocolate shavings.

Ingredients

  • 1 ½ tablespoons unsalted butter, at room temperature, plus 1 teaspoon for greasing the Aggcoddler
  • 5 tablespoons all-purpose flour
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon kosher salt
  • 5 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 2 tablespoons whole milk

Steps

  1. Fill a 2.5 quart saucepot just over halfway and place over medium-high heat. (You can test the water level by placing the empty coddler in the pot to make sure you don’t have too much or too little. The water should come up about ¾ of the way.) Bring to a boil.
  2. In a small mixing bowl, sift together the flour, cocoa powder and salt. Set aside.
  3. In a separate small mixing bowl, whisk together the butter and sugar. Add the egg and vanilla extract. Add the milk and whisk in the flour and cocoa powder mixture until smooth.
  4. Fill each coddler half of the way up with the cake batter. Secure the lid with the rubber band and carefully place in the boiling water. If necessary (if the water is evaporating too quickly), place a domed lid on top and steam for 12-15 minutes, covered until the cake is set.
  5. Using heat-safe gloves or tongs, carefully remove the coddlers from the boiling water before removing the rubber band and lid.
  6. Allow to cool completely, 20 minutes.
  7. Top with chocolate sauce or powdered sugar.

Ingredients

  • ½ teaspoon unsalted butter, at room temperature
  • 1 tablespoon heavy cream
  • 1 tablespoon finely chopped cooked ham
  • 2 teaspoons finely shredded Gruyere cheese
  • 1 teaspoon thinly sliced chives
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1 slice French country bread or 2 slices baguette, toasted and buttered

Steps

  1. Fill a 2.5 quart saucepot just over halfway and place over medium-high heat. (You can test the water level by placing the empty coddler in the pot to make sure you don’t have too much or too little. The water should come up about ¾ of the way.) Bring to a boil.
  2. Butter the inside of the small egg coddler.
  3. Put half of the cream, ham, cheese and chives into the bottom of the coddler. Season with a pinch of salt and pepper. Pour the egg on top, being careful not to break the yolk.
  4. Top with the remaining cream, ham, Gruyere and chives. Season with salt and pepper.
  5. Put the lid on top and secure with the rubber band.
  6. Carefully place the coddler in the boiling water, in the center of the pot. Cook according to manufacturer’s package instructions for 8 minutes for a soft-boiled egg.
  7. Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubber band and lid.
  8. Allow to cool slightly.
  9. Serve with buttered toast.

Ingredients

  • 1 teaspoon room temperature, unsalted butter
  • 4 small red grape tomatoes, seeded and chopped
  • 2 teaspoons finely chopped chives (from 2 long chives)
  • 2 teaspoons capers, dried and chopped
  • 1 teaspoon finely chopped dill
  • 1 oz smoked salmon, chopped
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 everything bagel, halved and toasted
  • Cream cheese
  • Lemon wedge
  • Dill sprigs

Steps

  1. Fill a 2.5 quart saucepot just over halfway and place over medium-high heat. (You can test the water level by placing the empty coddler in the pot to make sure you don’t have too much or too little. The water should come up about ¾ of the way.) Bring to a boil.
  2. Butter the inside of the XXL Aggcoddler. Put half of the tomatoes, chives, capers, dill and smoked salmon in the bottom. Season with a pinch of salt and pepper.
  3. Place the egg on top, being careful not to break the yolk. Then top with the remaining tomatoes, chives, capers, dill and salmon. Season again with a pinch of salt and pepper.
  4. Put the lid on top and secure with the rubber band.
  5. Carefully place the coddler in the boiling water, in the center of the pot. Cook according to manufacturer’s package instructions for 8 minutes for a soft-boiled egg.
  6. Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubber band and lid. Allow to cool slightly.
  7. Squeeze lemon on top of the egg.
  8. Spread cream cheese on the toasted bagel. Season with salt, pepper and some dill. Enjoy with the egg by either dipping or by spooning the egg onto the bagel.