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1
Preheat the oven to 350F.
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2
Lightly coat 4 egg coddlers with cooking spray, and set aside.
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3
Lightly coat a rimmed baking sheet with cooking spray.
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4
Place the bread cubes on the baking sheet; sprinkle with pepper.
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5
Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes.
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6
Remove from the oven; set aside.
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7
Line the bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below the rim of the egg coddlers.
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8
Place the pan over medium-high heat; bring the water to a boil.
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9
Combine the herbs in a small bowl, and mix well.
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10
Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream.
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11
Add 1/4 teaspoon salt to each, and season with pepper.
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12
Screw lids on tightly.
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13
Using tongs, carefully place the egg coddlers in the boiling water.
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14
Reduce heat to medium, and simmer 6 minutes.
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15
Turn off heat; cover the pan, and let stand 4 to 5 minutes.
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16
Remove the coddlers from the pan, and remove the lids.
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17
Serve the eggs in the coddlers.
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18
Top each with a few croutons, and garnish with the remaining mixed herbs.
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19
The fresher the egg, the harder it is to peel.
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20
This is because peelability is affected by the pH of the egg white; when the pH is below 8.9, the inner membrane tends to adhere to the albumen (egg white).
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21
Fresh eggs often have a pH of around 8.0.
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22
You might want to consider leaving fresh eggs in the refrigerator for at least 3 days before boiling them, or even longer; eggs can be safely refrigerated for up to 1 month.
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23
After boiling the eggs, transfer them immediately to a bowl of ice water, and let them stand for 10 minutes to stop the cooking (cold eggs are easier to peel).
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24
To peel an egg, place it on your work surface, and roll it under your palm to crack the shell.
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25
Holding the egg under cold running water as you peel it can also help.
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26
(Per serving)
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27
Calories: 127
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28
Fat: 7g
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29
Cholesterol: 219mg
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30
Carbohydrate: 4g
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31
Sodium: 628mg
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32
Protein: 11g
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33
Fiber: 0g
