Coddled eggs in preserving jars

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Anice recipe from the ‘Egg’ app of the iPad app series Favorite Ingredient  for Coddled eggs in preserving jars. Egg coddlers are typical English porcelain jars with a (metal) screw lid. They are often difficult to obtain outside England, but small preserving jars are a great alternative!

For 4 persons:

  • 4 eggs
  • 50 ml (cook’s) cream
  • 1 tablespoon mustard
  • 2 tablespoons cooked ham, finely chopped
  • 1 tablespoon chives, finely chopped
  • salt and pepper
  • 4 small weck jars or egg coddlers, greased

Beat the eggs with the cream, mustard, ham and chives. Add salt and pepper to taste.

Divide the egg mixture over the preserving jars or coddlers and close them with the lid.

Bring a large pan with a large bottom of water to the boil, place the jars in it, and let them sit on low heat for about 10 minutes until the eggs are steamed smooth. Serve with toast.


Source: Culy by culy.nl
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