Archived posting to the Leica Users Group, 2003/11/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I have mentioned my fine appreciation for coddled eggs. These are, effectively, soft-boiled chicken fruit cooked outside the shell. For many years, the only egg coddlers available were from the British firm of Royal Worcester, and an excellent coddler they make. However, about three years back, Martha Stewart (she of the US Federal indictment) began to market egg coddlers and, when my wife brought them to my attention, I made a fool of myself, wooping and a-hollerin' like a savage. Martha Stewart sells Jenęr Glasswerke coddlers. These clear-glass egg coddlers are made at JENA, the real home of German optical glass, by what used to be the Schott und Genosen Glasswerke and which is now, again, owned by the Zeiss Stiftung. These are the same guys who provided optical glass to Leitz from 1926 until 1950. AND the coddlers are a clone of a series of 1930 products which Schott marketed before the Second World War. Here's how to use them: Set a high pot of water on the stove to boil. Melt some butter. Spread the butter in the egg coddler and lid. Break an egg into the coddler. Add salt, pepper, cheese, &c to taste. (I normally use a mild cheddar or colby or the like but have been known to wander over to some Monterey Jack on occasion.) Put the lid on the coddler and clip it on with the metal clip. When the water boils, put one coddler in for 7 to 8 minutes, 2 coddlers for 11 to 13 minutes. Toast some English Muffins and use the rest of melted butter to make them good and gooey. I normally have a side of some thick-slab country bacon, and orange juice and coffee to drink. Damn! Marc msmall@infionline.net FAX: +540/343-7315 Cha robh bąs fir gun ghrąs fir! - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html