Stories of Friendship, Family, Fun and Food.
All the way from the Emerald Isle!

Saturday, May 01, 2010

Yummy yummy yummy I've got Eggs in my tummy!

Honeymooning in Napa, we had the pleasure of staying at Chappellet Winery for a week. One particular breakfast still stands out in my mind. We were served coddled eggs with crispy smoked ham strips, chives and good old fashioned sonoma butter. Surprisingly Ron had never had a coddled egg before, as this is a breakfast delight found more commonly in the British Isles. 

A life long pack rat, my husband used to frequent on a weekly basis a place called Maggie's Auction House. They always had something interesting there, and for the most part he would end up coming home with a little piece of crap found treasure that he could stash away, being the pack rat that he was. Note I say 'was' because after we returned home to Galway he let go of that nasty habit, and has decided to indulge my 'less clutter' way of life ;o)

Imagine my surprise when I got home from work one day, and listening to the answering machine I hear the following message: 'Mr. Wise, this is Maggie's Auction house calling. You left the highest bid on an item last night, so you can come and pick up your toddlers'. I had to re-listen to it a few times, and waited patiently for him to come home. 'Lucy, you got some esplainin to doo!' 

Arrive home he did with my lovely toddlers Egg Coddler's explaining that the staff at Maggie's had no idea what the hell these lidded-porcelain cups were used for. 

If looking for them in the US these days I am pretty sure La Belle Cuisine carries them and in my humble opinion, every home should have them! 

If looking for them in Ireland/Europe rumour has it Harrods of London has the fancy ones, but I reckon they are available in most homes stores in the larger cities.

So pick your favourite colour egg, butter the inside of the coddler and crack the raw egg into it. Sprinkle a little cracked black pepper and some salt in to it and close the lid. Plop into a pot of boiling water for 5-6 mins. Remove the lid, add a little butter, some pre-cooked bacon crumbles and a few chives. 

Unless of course you are the chef and want something with a little more pizazz. (Make yer own damn breakfast!) No, seriously, he made breakfast and had grilled asparagus with his soft boiled egg - because that is how he likes it.

The kids had no requests either way with the exception of (Jack) 'keep 'em coming'. 

Growing up, we always had hens and ducks. Now that we have a nice (and very productive) flock, I cannot imagine living without them, ever again. There is minimal work involved in taking care of them and no matter what you might think, NOTHING compares in taste to your own fresh(ly-laid free-range-organic-from-happy-hens/ducks) EGG! If you are interested in getting a hen or two have a look at this great website Claremorris Poultry to study the breeds and get an idea of what you like. If interested in ducks, then send me an email and I can give you the phone number of a local (Galway) breeder. 

Those are all the WiseWords I have this morning!



Caroline@Bibliocook said...

Those coddlers look fantastic! Must keep a watch out for something similar here - with the three girls laying away every day, we're always open for new egg experiences.

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