Individual coddled eggs are cooked inside jars over a puree of garlic mashed potatoes, inspired by the Slut served at Eggslut. It sounds fancy, but it’s actually not too hard to make. It tastes good on its own or served with toasted crusty bread.
Don’t these eggs just look dreamy?
I’ve heard of coddled eggs before, but never realized how easy it was to make at home. Last week, Mr. K and I had an amazing opportunity when we were invited to attend a cooking class with Top Chef Finalist Brooke Williamson (Top Chef Season 10).
I was rooting for Brooke and Kristen during Season 10 and Brooke has remained one of my favorites overall, so the opportunity to be taught to cook by her was ridiculously exciting.
The Egg Mixer event was sponsored by Davidson’s Safest Choice® Pasteurized Eggs and held at the Gourmandise Cooking School in Santa Monica. The cooking class consisted of a four course meal, featuring Davidson’s Safest Choice® Eggs.
While everything was delicious, my favorite course from the cooking event was a coddled egg dish. Her dish was cheffier than mine: Coddled Egg and Whipped Smoked Celery Root, Salmon Roe, Chive Puree. I knew it would take me far too long to recreate that one at home, but I was did create my own version.
Last year, I heard a lot about the popular Eggslut restaurant in LA. One of their signature dishes is a coddled egg dish with mashed potatoes. I’ve never actually been to Eggslut (update: finally visited Eggslut!) but it sounds delicious, so I decided to make my own using my favorite garlic mashed potato puree recipe.
The eggs are placed into individual jars and then steamed until the whites are solid but the yolk is runny. It’s so fun to break the yolk and let it run into the already creamy garlicky mashed potatoes. I deliberately made my mashed potatoes a little runnier than usual, making this great for dipping with some toasted bread.
Of course, I was too impatient to wait for that. I just ate them straight out of the jar with a spoon.
Davidon’s Safest Choice® Eggs look like this:
What makes these eggs so special (other than the red stamp) is that they are already pasteurized, reducing the risk for salmonella. You can read more about Davidson’s Safest Choice® Eggs here. In terms of taste and texture, they seem just like regular eggs.
For the first two courses, we made nearly everything completely on our own. I’m so proud of us! Chef Brooke would demonstrate and then set us off to work in teams. She would come around to check on us to make sure things were progressing smoothly. After we were done with the preparation and cooking, she would mix everyone’s food together for any last minute adjustments, so that everyone would be tasting the same food. Then she would plate it out.
The first course was a Dungeness Crab Salad with a 6-Minute Egg. This was Mr. K’s favorite. I’ve had 6-minute eggs at restaurants before, but silly me, I did not realize that it is exactly how it sounds. It’s an egg boiled for exactly 6 minutes, which is the precise time it takes for the whites to completely cook and the yolk to remain liquid. We’ve since made it nearly every day at home to eat over salads or for breakfast.
If you’re wondering what Chef Brooke is like, she is exactly like how she was on Top Chef. It was a little surreal. I’ve found that most of the time when I meet celebrities in real life, they are not quite the same as they were on TV. But she is. At times, I felt like I was actually watching her on TV (especially when I was feeling slightly delirious from how warm the kitchen was getting and all that wine). She is so down-to-earth, friendly, and approachable. I don’t know how she had so much energy to cook with us for 3 hours. I was exhausted after and I didn’t do nearly as much work.
The second course was that coddled egg dish I have been raving about that inspired my coddled egg dish. There’s definitely something different about watching a chef cook on tv and then actually being taught by them in real life. I learned so much. One thing I need to practice though, is to be able to salt the food the way chefs do. You know how they sort of just do a few quick flicks with their wrist and the salt just seems to float down? Well I tried that when I was salting my potato puree at home and it’s not as easy as it looks. When I tried to expertly flick the salt in, it just went everywhere except into my food processor. I made a huge mess…
Because we were short on time, Chef Brooke did most of the work for the final two dishes, with us helping out. The third dish was a Braised Short Rib with Truffle Pecorio, Soft Scrambled Eggs, Carrot Farro.
Dessert was chocolate chip cookie dough truffles.
She also made a Whiskey Flip cocktail
Overall, we had such a priceless experience, and I could not stop talking about the coddled egg dish the whole car ride back home. Over the weekend, I went to buy some potatoes and heavy cream and on Sunday afternoon, Mr. K and I set out to make our coddled eggs.
Things did seem to take slightly more time without Chef Brooke’s help, but the end result was delicious. We need to make these again, asap!
If you love brunch be sure to check out my Creamy Cheese Grits and Green Eggs and Ham Cups.
Coddled Eggs with Mashed Potatoes
Ingredients
- 6 eggs (see note)
- 2 1/2 lb russet potatoes peeled and cut into cubes
- 12 oz of heavy cream (see note)
- 6 cloves of garlic minced
- salt to taste
- chopped parsley for garnish
Instructions
- Place potato cubes into a large pot of boiling water and cook until tender.
- In a small saucepan, add garlic and 8 oz of heavy cream and bring to a simmer, cooking 2-3 minutes until the aroma of the garlic comes out.
- Put potatoes in a food processor and add the heavy cream garlic mixture. Puree until smooth. Add salt as needed and puree again to mix. If you want a runnier puree, add more cream and puree again.
- Add mashed potatoes into 8 oz (1/2 pint) mason/canning jars, filling each slightly more than 1/2 full. (Please note, in my photos, I filled mine too much and the eggs ended up pressing against the lid, which you don't want.) Crack an egg into each one. Seal jar with the lids.
- Using a large pot or dutch oven that is wide enough and tall enough to fit the jars, fill it with enough water so that when mason jars are placed inside, they will be halfway submerged in the water. Bring the water to a boil. Gently place jars in. Cover with lid and let steam about 17-20 minutes or until whites are cooked and yolks remain runny. You can check periodically on the cooking. Without opening the jar, you should be able to see through the clear glass and see if the whites are set. Sprinkle with chopped parsley before serving. You can eat as is, or eat with toasted bread.
Notes
- I used Davidson's Safest Choice Eggs since the yolk will be raw.
- If you like your puree on the runnier side I recommend using 12 ounces of cream, which is what I did. If you prefer it thicker reduce the amount to 8 ounces.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The cook time did not work for me. I took mine out at 15 minutes and the yolks were almost completely set. I scraped the eggs off and ended up trying again. I think 8 minutes is better, but in the future I might try 5 minutes then letting them sit for 3 minutes for the whites to set and the potatoes to cool.
The ones from the restaurant don’t have fully set whites.
Sorry to hear you had trouble the first time – we recommend in the recipe to check on them periodically because the cooking time can vary. Thanks for sharing your experience! We’re glad they worked the second time.
Hi. I just tried this recipe and it is delicious. Just what I remember from Eggslut last year. Can leftovers be reheated?
Yes! though the egg will likely get cooked all the way
Hi, so when you start steaming I assume you turn the heat down to a low boil, or simmer? (Looking forward to trying this, finally ate at Eggslut last month and it was sooo good!)
Actually you keep the water at a boil, you don’t reduce it, otherwise there won’t be enough heat to cook the eggs.
When you seal the tops of the jars, do you actually have to SEAL them, like, with an unbroken vacuum and whatnot, or do you just mean to make sure that they’re completely closed? Will I be able to use lids that have been used before?
You just need to close them, no need to use a vacuum sealer.
We ate at Eggslut yesterday, my boyfriend Googled this today and maybe next weekend we’ll try out your recipe!
This dish costs $9, plus the wait — this is much more convenient!
Thanks!
I’ve eaten at eggslut since this post. this egg dish minus the pesto on top, tastes just like the one at eggslut! I love the eggslut dish but I don’t live in LA and I don’t like waiting in that long line, so I love being able to make this at home and it’s not too hard. I’ve made it several times for parties.
Will you sharing the cookie dough truffle receipe? Or should we use our go-to cookie dough receipe and substitute with pasteurized eggs? The dishes look delicious.
Sorry, I was not planning on sharing the cookie dough truffle recipe. Chef Brooke used the chocolate chip cookie recipe served at her restaurant but used the pastuerized eggs and then dipped them in melted chocolate. So yes, you can just use your go-to recipe and replace with the pasteurized egg and then there’s no worry of salmonella. Also on their website, you can print a coupon if you plan on purchasing their eggs.
These eggs look delicious and sounds super simple to prepare.
I can’t wait to try it out for myself.
That’s pretty cool you got to meet a Top Chef! Of course you had to a get a Photo Op with her!
Thanks! I did get a few photos with her at the end but they didn’t turn out very well. Oh well. It was still pretty amazing!
We had something similar at Eggslut. LOVED it!! Definitely need to try this at home.
I really want to try Eggslut! I actually saw the Eggslut recipe shared by the chef (https://www.starchefs.com/cook/recipe/alvin-cailan/slut-potato-egg-toast), though they use mainly butter rather than heavy cream. I’m so happy that it’s easy to create at home. i could eat this every day!
Soooooooo jealous you got to cook with Brooke!!! And these coddled eggs look fabulous – I would have never thought to cook them with mashed potatoes. DROOL
It was such a cool experience. Cooking with her made me like her even more! And eggs with mashed potatoes is soo good!
Yes Michael. You don’t know someone who have gotten salmonella from eggs. That MUST mean salmonella poisoning from eggs don’t exist. Just like you probably don’t know anybody who got bubonic plague from rat fleas, so why not just go sell rats to everyone unregulated because surely they aren’t a health risk because diseases are only transferred if someone you know has gotten them.
It’s definitely up to each individual to decide for themselves if they think the risk is low enough that it’s safe enough or not. But whichever you believe, when an egg is pasteurized, there is no risk, so I don’t see what is wrong with letting people know that you can buy pasteurized eggs at your grocery store, through the Davidson’s Safest Choice brand, especially since I’ve personally been using it myself
Amazing, beautiful photos. And, it sounds like a great experience and class.
I don’t understand why you’re advocating using these eggs though. Have you–or anyone you know–gotten salmonella poisoning from undercooked yolks at home or in a restaurant?
I don’t know of anybody. Other than the elderly and people with immune disorders, it doesn’t seem useful to me. I’d stick to organic eggs from a local farmers; market. (Or my backyard chickens.)
Thanks for the post!
Actually I have known people who have gotten salmonella poisoning from eggs. As a result, I’m extremely cautious with raw eggs at home. I never put eggs in cookie dough that is going to be consumed raw (and all the raw edible cookie dough recipes on the blog are always eggless) and I rarely ever make eggs that leave the yolk still raw. I’m not saying that this is the only type of eggs one should be using, but since this coddled egg recipe involves the yolk being raw, I’m recommending these eggs because they are pasteurized so they don’t have that risk. I also think it’s good to put the word out there so people know they have this option. I personally have been cooking sunny side up and 6-minute eggs freely at home now with these eggs because I know there isn’t that risk.
Amazing that you got to meet and learn from Brooke! I liked her on Top Chef too!
it was a really cool experience!