Coddled Eggs with Fines Herbes

• Nonstick cooking spray
• 1 slice whole-wheat bread, crusts removed, cut into 1/4-inch cubes, for garnish
• Freshly ground pepper
• 1 tablespoon finely chopped fresh chives
• 2 tablespoons finely chopped fresh chervil
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 4 large whole eggs
• 4 large egg whites
• 1 tablespoon plus 1 teaspoon heavy cream
• 1 teaspoon coarse salt

1. Preheat the oven to 350F.
2. Lightly coat 4 egg coddlers with cooking spray, and set aside.
3. Lightly coat a rimmed baking sheet with cooking spray.
4. Place the bread cubes on the baking sheet; sprinkle with pepper.
5. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes.
6. Remove from the oven; set aside.
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.
8. Place the pan over medium-high heat; bring the water to a boil.
9. Combine the herbs in a small bowl, and mix well.
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.
11. Add 1/4 teaspoon salt to each, and season with pepper.
12. Screw lids on tightly.
13. Using tongs, carefully place the egg coddlers in the boiling water.
14. Reduce heat to medium, and simmer 6 minutes.
15. Turn off heat; cover the pan, and let stand 4 to 5 minutes.
16. Remove the coddlers from the pan, and remove the lids.
17. Serve the eggs in the coddlers.
18. Top each with a few croutons, and garnish with the remaining mixed herbs.
19. The fresher the egg, the harder it is to peel.
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).
21. Fresh eggs often have a pH of around 8.0.
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.
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).
24. To peel an egg, place it on your work surface, and roll it under your palm to crack the shell.
25. Holding the egg under cold running water as you peel it can also help.
26. (Per serving)
27. Calories: 127
28. Fat: 7g
29. Cholesterol: 219mg
30. Carbohydrate: 4g
31. Sodium: 628mg
32. Protein: 11g
33. Fiber: 0g

nonstick cooking spray, bread, freshly ground pepper, fresh chives, fresh chervil, tarragon, parsley, eggs, egg whites, heavy cream, coarse salt

Taken from www.epicurious.com/recipes/food/views/coddled-eggs-with-fines-herbes-393262 (may not work)