Coddled eggs with kohlrabi remoulade

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Coddling is a traditional and gentle method of steaming eggs in a water bath, usually in a coddler, which resembles a small ceramic pot with a lid. As I don’t own a coddler, I used a deep ramekin instead with a piece of cling film/plastic wrap in place of a lid and the result was just as good. The eggs come with remoulade, classically a winter salad made with celeriac, but this summer alternative is made with crisp shreds of kohlrabi, or you could use radish, cucumber, turnip or mooli. The