How long should coddled eggs be left to reduce the risk of salmonella poisoning. I loved them as a kid and I know it won't be the same if the egg's all boiled, but a reference time'd be good.
2006-10-06 03:46:53 · 11 answers · asked by tyrian&eustas(the puffin) 2 in Food & Drink ➔ Cooking & Recipes
an egg coddler is a little china pot with a lid. You smear the inside with butter, break eggs into it and season. Then lower the coddler into a pot of boiling water. Are the old arts dead!
2006-10-06 03:56:00 · update #1
If in the UK, nearly all chickens are vacinated against salmonella - and as such ALL eggs carrying the 'LION' mark are pretty much guaranteed salmonella free. So can be 'enjoyed' however you like them done.
If you want to be REALLY sure - eggs MUST been cooked completely - that includes the yolk reaching a temperature of 74 Celcius or 165 Fahrenheit to kill any bacteria present....that pretty much means it's set rock hard.... not the nicest way to eat them!!
2006-10-06 05:52:30 · answer #1 · answered by creviazuk 6 · 1⤊ 0⤋
Coddled eggs are eggs cooked in water just below the boiling point. There are gizmos that assist in coddling eggs. Usually, if the eggs are cooked "just below the boiling point" of water, they would receive enough heat to kill germs...but maybe not, so this is a good question. Perhaps washing the shell of the eggs before cracking would help, also.
[In the US, except for certain regions like New England, they are known as poached eggs.]
2006-10-06 03:55:05 · answer #2 · answered by sonyack 6 · 0⤊ 3⤋
If the eggs are pasteurized and cooked for about three minutes, you should be absolutely fine. In terms of cooking times, I think that coddled, soft boiled or poached eggs are all cooked to the same point.
2006-10-06 03:57:29 · answer #3 · answered by Anonymous · 0⤊ 1⤋
I have one of those china pot with a lid things. I boil it for about four minutes to get runny yolks and fairly firm whites. I'm at 7,000 feet elevation, so if you're lower, you should probably cut that time down to about 3 minutes for the same result.
2006-10-06 04:32:19 · answer #4 · answered by Anonymous · 1⤊ 0⤋
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2016-12-04 08:15:53 · answer #5 · answered by aune 3 · 0⤊ 0⤋
you mean poached eggs?
I think 2-3 minutes depending on the size
2006-10-06 04:48:37 · answer #6 · answered by Greeneyed 7 · 0⤊ 0⤋
dont worry. most eggs now dont have salmonella, use your usual recipe. just dont serve to children old people or pregnant people.
2006-10-06 07:41:57 · answer #7 · answered by grumpcookie 6 · 0⤊ 0⤋
My mother tells me three minutes. My malaysian female friend tells me 'when you first see the whites beginning to set and you see white flecks or strands.... eat it/them 30 seconds after that'.
2006-10-06 03:56:29 · answer #8 · answered by inquisitor 3 · 0⤊ 1⤋
what is a coddeled egg?
2006-10-06 03:48:43 · answer #9 · answered by X.xKittyx.X 1 · 0⤊ 3⤋
Dont know what they are sorry!
2006-10-06 03:53:20 · answer #10 · answered by Anonymous · 0⤊ 3⤋