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Eggs a la Kitchener

Eggs a la Kitchener
This recipe accompanied the first egg coddlers that were sold in the Williams-Sonoma store in the 1960s. To keep the eggs from sticking and to enhance the flavor, butter is added along with some salt and pepper.

Ingredients:

  • 2 tsp. unsalted butter
  • Salt and freshly ground pepper, to taste
  • 1 egg
  • 1 fresh flat-leaf parsley sprig, chopped

Directions:

Have a large lidded saucepan filled with 1 to 2 inches of simmering water ready.

Place 1 tsp. of the butter in the bottom of an egg coddler and season with salt and pepper. Break the egg into the coddler and top with the remaining 1 tsp. butter. Season with salt and pepper and sprinkle with the parsley. Screw on the lid, put the coddler in the pan of simmering water and cover. Simmer for 8 to 9 minutes. Serve the egg in the coddler.
Serves 1.
Williams-Sonoma Kitchen.