Using an egg coddler

Brett_Whistler_218044

What do you all think of using an egg coddler

http://www.crystalclassics.com/tritan/jenaer/2001113499C.htm?gclid=CMKVxumAnNACFQyifgodhuwPdg

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Brett_Whistler_218044

I tried the 'Perfect Ramen Egg' temperature and time. The egg was perfect...just the way I like them, but I couldn't get it easily out of the shell.

wolfiegirl

I just made soft boiled/coddled eggs last Sunday in an ongoing egg-speriment on finding the perfect time and temp for making a creamy, soft egg. I didn't use a $15 egg coddler but instead I used a 4 ounce mason jar. Worked like a charm! The cost for a dozen of these wee little jars was half the price of one of those coddlers.

Check it out..... https://www.chefsteps.com/forum/posts/eniggmatic

tshewman

You can do this with a mason jar as @Nancy_Byrd_47779 mentioned. Here's what it looks like in coffee oil.

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