Coddled egg: Difference between revisions
imported>William Avery |
imported>Chris the speller m →Manufacture: replaced: collectors' item → collector's item |
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== Manufacture == | == Manufacture == | ||
Coddlers may have been manufactured by [[Royal Worcester]]<ref>{{Cite web |date=15 August 2016 |title=Royal Worcester Egg Coddlers |url=https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddlers/ |url-status=live |archive-url=https://web.archive.org/web/20150103055741/http://www.museumofroyalworcester.org/learning/research/products/egg-coddlers/ |archive-date=3 January 2015 |publisher=museumofroyalworcester.org}}</ref> since at least the 1890s. Many companies<ref>{{Cite web |date=1 June 2010 |title=Manufacturers of Egg Coddlers |url=http://www.egg-coddlers.com/manufacturers.shtml |publisher=Egg-Coddlers.com}}</ref> now make egg coddlers, some of which are | Coddlers may have been manufactured by [[Royal Worcester]]<ref>{{Cite web |date=15 August 2016 |title=Royal Worcester Egg Coddlers |url=https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddlers/ |url-status=live |archive-url=https://web.archive.org/web/20150103055741/http://www.museumofroyalworcester.org/learning/research/products/egg-coddlers/ |archive-date=3 January 2015 |publisher=museumofroyalworcester.org}}</ref> since at least the 1890s. Many companies<ref>{{Cite web |date=1 June 2010 |title=Manufacturers of Egg Coddlers |url=http://www.egg-coddlers.com/manufacturers.shtml |publisher=Egg-Coddlers.com}}</ref> now make egg coddlers, some of which are collector's items. | ||
== Possible risks == | == Possible risks == | ||
In the United States, eggs have around a 1 in 30,000 risk of exposure to [[salmonella]] and other bacteria.<ref name="ccni">{{Cite journal |last=Kimura |first=Akiko C. |last2=Reddy |first2=V |last3=Marcus |first3=R |last4=Cieslak |first4=PR |last5=Mohle-Boetani |first5=JC |last6=Kassenborg |first6=HD |last7=Segler |first7=SD |last8=Hardnett |first8=FP |last9=Barrett |first9=T |display-authors=et al |year=2004 |title=Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites |journal=Clinical Infectious Diseases |volume=38 |pages=S244–S252 |doi=10.1086/381576 |pmid=15095196 |doi-access=free}}</ref><ref name="phis">{{Cite journal |last=Little |first=C.L |last2=Surman-Lee |first2=S |last3=Greenwood |first3=M |last4=Bolton |first4=FJ |last5=Elson |first5=R |last6=Mitchell |first6=RT |last7=Nichols |first7=GN |last8=Sagoo |first8=SK |last9=Threlfall |first9=EJ |display-authors=et al |year=2007 |title=Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004 |journal=Letters in Applied Microbiology |publisher=Blackwell Publishing |volume=44 |issue=6 |pages=595–601 |doi=10.1111/j.1472-765X.2007.02131.x |pmid=17576219 |s2cid=19995946|doi-access=free }}</ref><ref name="lost">{{Cite journal |last=Stephens |first=N. |last2=Sault |first2=C |last3=Firestone |first3=SM |last4=Lightfoot |first4=D |last5=Bell |first5=C |display-authors=etal |year=2007 |title=Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania |journal=Communicable Diseases Intelligence |publisher=Blackwell Publishing |volume=31 |issue=1 |pages=118–24 |pmid=17503652}}</ref> Using fresh eggs that have been washed and kept refrigerated, or [[pasteurized eggs]] is recommended to minimize the risk. According to the [[United States Department of Health and Human Services]], eggs should be cooked until both the white and the yolk are firm,<ref>{{Cite web |date=29 April 2019 |title=Eggs and Egg Products |url=http://www.foodsafety.gov/keep/types/eggs/index.html |website=foodsafety.gov}}</ref> and the water temperature should be {{convert|74|-|82|°C|°F}}.<ref>{{Cite web |date=17 April 2009 |title=Poaching Eggs from the World's Premier Culinary College |url=https://www.youtube.com/watch?v=XB3sUY0gZr4 |url-status=dead |archive-url=https://web.archive.org/web/20101116050928/http://www.youtube.com//watch?v=XB3sUY0gZr4 |archive-date=16 November 2010 |via=YouTube}}</ref> Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection. | In the United States, eggs have around a 1 in 30,000 risk of exposure to [[salmonella]] and other bacteria.<ref name="ccni">{{Cite journal |last=Kimura |first=Akiko C. |last2=Reddy |first2=V |last3=Marcus |first3=R |last4=Cieslak |first4=PR |last5=Mohle-Boetani |first5=JC |last6=Kassenborg |first6=HD |last7=Segler |first7=SD |last8=Hardnett |first8=FP |last9=Barrett |first9=T |display-authors=et al |year=2004 |title=Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites |journal=Clinical Infectious Diseases |volume=38 |pages=S244–S252 |doi=10.1086/381576 |pmid=15095196 |doi-access=free}}</ref><ref name="phis">{{Cite journal |last=Little |first=C.L |last2=Surman-Lee |first2=S |last3=Greenwood |first3=M |last4=Bolton |first4=FJ |last5=Elson |first5=R |last6=Mitchell |first6=RT |last7=Nichols |first7=GN |last8=Sagoo |first8=SK |last9=Threlfall |first9=EJ |display-authors=et al |year=2007 |title=Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004 |journal=Letters in Applied Microbiology |publisher=Blackwell Publishing |volume=44 |issue=6 |pages=595–601 |doi=10.1111/j.1472-765X.2007.02131.x |pmid=17576219 |s2cid=19995946|doi-access=free }}</ref><ref name="lost">{{Cite journal |last=Stephens |first=N. |last2=Sault |first2=C |last3=Firestone |first3=SM |last4=Lightfoot |first4=D |last5=Bell |first5=C |display-authors=etal |year=2007 |title=Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania |journal=Communicable Diseases Intelligence |publisher=Blackwell Publishing |volume=31 |issue=1 |pages=118–24 |pmid=17503652}}</ref> Using fresh eggs that have been washed and kept refrigerated, or [[pasteurized eggs]] is recommended to minimize the risk. According to the [[United States Department of Health and Human Services]], eggs should be cooked until both the white and the yolk are firm,<ref>{{Cite web |date=29 April 2019 |title=Eggs and Egg Products |url=http://www.foodsafety.gov/keep/types/eggs/index.html |website=foodsafety.gov}}</ref> and the water temperature should be {{convert|74|-|82|°C|°F}}.<ref>{{Cite web |date=17 April 2009 |title=Poaching Eggs from the World's Premier Culinary College |url=https://www.youtube.com/watch?v=XB3sUY0gZr4 |url-status=dead |archive-url=https://web.archive.org/web/20101116050928/http://www.youtube.com//watch?v=XB3sUY0gZr4 |archive-date=16 November 2010 |via=YouTube}}</ref> Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection. | ||
In the UK, according to the [[NHS]], raw or lightly cooked eggs bearing the [[British Egg Industry Council#Lion Mark|lion mark]] can be safely eaten by pregnant women, infants and children, and the elderly.<ref>{{Cite web |date=25 January 2021 |title=The healthy way to eat eggs |url=https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |archive-url=https://web.archive.org/web/20220312052648/https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |work=[[NHS]] |archive-date=12 March 2022 |access-date=17 July 2022}}</ref> | In the UK, according to the [[NHS]], raw or lightly cooked eggs bearing the [[British Egg Industry Council#Lion Mark|lion mark]] (indicating that the hens were vaccinated against salmonella<ref>[http://lioneggs.co.uk/page/lionpractice Lion Code of Practice] {{webarchive|url=https://web.archive.org/web/20091105235800/http://lioneggs.co.uk/page/lionpractice|date=November 5, 2009}}, retrieved 4 September 2009.</ref>) can be safely eaten by pregnant women, infants and children, and the elderly.<ref>{{Cite web |date=25 January 2021 |title=The healthy way to eat eggs |url=https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |archive-url=https://web.archive.org/web/20220312052648/https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ |work=[[NHS]] |archive-date=12 March 2022 |access-date=17 July 2022}}</ref> | ||
== See also == | == See also == | ||
Latest revision as of 19:12, 17 September 2025
Template:Short description Template:Use dmy dates Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Script error: No such module "For". In cooking, coddled eggs are eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which is only slightly poached for a thicker end-product). Poached eggs are similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath.
Method
The egg is broken into an <templatestyles src="Template:Visible anchor/styles.css" />egg coddler, porcelain cup or ramekin with a lid, and cooked using a bain-marie. The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk.
Manufacture
Coddlers may have been manufactured by Royal Worcester[1] since at least the 1890s. Many companies[2] now make egg coddlers, some of which are collector's items.
Possible risks
In the United States, eggs have around a 1 in 30,000 risk of exposure to salmonella and other bacteria.[3][4][5] Using fresh eggs that have been washed and kept refrigerated, or pasteurized eggs is recommended to minimize the risk. According to the United States Department of Health and Human Services, eggs should be cooked until both the white and the yolk are firm,[6] and the water temperature should be Script error: No such module "convert"..[7] Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection.
In the UK, according to the NHS, raw or lightly cooked eggs bearing the lion mark (indicating that the hens were vaccinated against salmonella[8]) can be safely eaten by pregnant women, infants and children, and the elderly.[9]
See also
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References
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- ↑ Lion Code of Practice Template:Webarchive, retrieved 4 September 2009.
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