For some reason, the concept of coddling an egg seems baffling and confusing to the ordinary college student. Some couldn’t even tell you what the phrase means. But really, it’s much more simple than it seems. There are a variety of ways to coddle an egg, but here is one of the easiest, and college kitchen-friendly methods.
Step 1: Fill a ceramic mug with water.
Step 2: Put the mug in the microwave for two minutes, or until the mug is warm.
Step 3: Place the egg in the hot water and let it sit for at least one minute. Little bubbles will cover the egg.
Step 4: Carefully take the egg out of the water.
Step 5: Use the yolk or the white or both in your recipe.
The point of coddling an egg like this is to kill any bacteria. Coddled eggs are great for thickening salad dressings like the ones listed below.
Balsamic Vinaigrette:
1 coddled egg yolk
1/3 cup of olive oil
2/3 cup of balsamic vinegar
1 teaspoon dijon mustard
salt and pepper to taste
Caesar Dressing:
1 coddled egg
1/2 cup of olive oil
1 teaspoon ground mustard
2 tablespoon red wine vinegar
2 teaspoon. Worcestershire sauce
2 tablespoon lemon juice
1 tablespoon minced garlic
1/4 teaspoon salt
3 minced anchovies