Coddled eggs, steamed eggs, pickled eggs

The recent discussion of eggs has empowered me and Anne to consult a cookbook, and then a web page about cooking eggs. The results have been informative:

Poached eggs, as I use the term, are eggs cooked in water (or in a special egg poacher) without a shell. I call eggs cooked in a shell in water “soft-boiled” (if yolk soft) or “hard-boiled” (if yolk hard).

Coddled eggs: Put 1 pint of water into a small saucepan, and bring to a boil. Drop 1 egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If more eggs are added, the water must be increased in proportion. As mentioned by Zed. I think I may leave them for now.

Steamed Eggs: Oil a skillet, and when slightly hot, break in the eggs and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fitting cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove and serve immediately. Thanks to . It does sound yummy.

Pickled eggs: Combine vinegar, water, salt and sugar in sauce pan. Bring to a boil and remove from heat. Add eggs then refrigerate covered for at least 1 week to 2 weeks. Brought up, and I choose my words with care, by .

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