Egg Coddler
An Egg Coddler is a vessel for heating raw eggs , usually mixed with various spices and other ingredients. The Egg Coddler is particularly common in England .
Components
Most egg coddlers consist of an approximately barrel-shaped porcelain container with a stand, which is closed with a metal lid (usually with a ring) when in use. This is done with the help of a screw thread or a kind of bayonet lock . The best-known manufacturer of this type of Egg Coddler was the bone china and porcelain manufacturer Royal Worcester in Worcester , England, which went bankrupt at the end of 2008 and has mainly been selling the stock since then.
The outside of the porcelain container is usually decorated with different drawings, often animal or plant motifs. Originally hand-painted, as part of the rationalization of production, these were replaced by decorative foils that were applied before the porcelain firing. A modern version of the Egg Coddler was made by Wilhelm Wagenfeld in 1933 for the Jena glassworks Schott & Gen. designed egg cooker . It is made of heat-resistant glass and its lid is closed with a metal bracket. Today the “egg cooker” is made by the current owner of the Jenaer Glas brand , Zwiesel Kristallglas AG .
The Egg Coddler from Royal Worcester were produced in three sizes (without lids): Normal approx. 40 mm in diameter and 65 mm in height for one egg, King Size approx. 55 mm × 80 mm for two eggs and Maxime for three to four eggs with a size of 75 mm × 100 mm. Since the values are not standardized, they can vary somewhat depending on the vintage and design. Different values can be assumed for other manufacturers, but they are roughly based on the content (one or more eggs).
Early forerunners of the Egg Coddler were also made from metal or earthenware . Plastic copies for use in microwave ovens have so far not been able to establish themselves.
use
To make the Coddled Egg, the inside of the jar and the cap are coated with butter. One or more eggs are whisked in and chopped ingredients are added to taste (e.g. ham, tuna, tomato, salami, etc.) and spices (salt, pepper, chives, etc.). The Egg Coddler is then sealed and placed in a saucepan with hot, not quite boiling water for about seven to 15 minutes. The coddler should not be covered by water. After the desired cooking time, the vessel, for. B. with a fork, removed from the hot water on the ring of the metal lid and opened the closure with a protective cloth in hand. The contents can then be eaten from the vessel itself or given over another dish.
Preparation instructions
Often the eggs are not cooked through completely. This creates the risk of infection by salmonella . That is why it is recommended, especially for children, elderly or weak people, to heat dishes with raw eggs to more than 70 degrees Celsius for several minutes.
See also
Web links
- History, manufacturer, decors and everything about the Egg Coddler in English
- Private page about Egg Coddler German
Individual evidence
- ↑ Various decorations at Egg Coddlers
- ^ The egg cooker by Wilhelm Wagenfeld
- ↑ Different versions and predecessors
- ↑ Recommendations of the AOK Federal Association for the Prevention of Salmonella Infections ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
