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.
Doesn’t this yolk 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!
Coddled Eggs with Mashed Potatoes
- 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
- 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.
- 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.
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.