Coddled eggs (p. 194) and Pumpkin soup (p. 129)

Coddled eggs (p. 194) have never looked that delicious to me. I'm not a big fan of eggs (straight eggs--I love eggs as a component) and I particularly don't like soft eggs, like coddled eggs.

I brought water to a boil over high heat:

I cracked an egg in to a little bowl:

And slowly poured the egg in the water:

I had leftover hash browns from Snooze, which I thought would be the perfect base for my coddled egg. If you ever happen to be in Fort Collins, Colorado, I really recommend getting breakfast at Snooze--it's absolutely delicious and one of my favorite places in town.

Josh ate the egg and said it was good. The yolk was runny and the white seemed more softthan it is with a fried egg (which makes sense, there is a big difference in how proteins cook in water or without it). Do people commonly eat coddled eggs? I've never known people to say they love coddled eggs but it hasn't really came up in conversation before.

I've been looking forward to knocking Pumpkin soup (p. 129) off the list for quite a while. I tried to make it several times but it turns out that pumpkin is a seasonal food and isn't sold before about October. I couldn't find it in my regular grocery store after Thanksgiving either! Fortunately, Whole Foods still had a big pyramid of cans.

I cooked onions and celery in butter until soft. I then added pumpkin, chicken stock, heavy cream, brown sugar, ginger, and salt and pepper and heated it through:

I was not impressed at all with this soup. For one thing, it seemed like it needed to be blended at the end (I did not like the little chunks of celery and onion). It also seemed overly thin, which I didn't like. I thought the flavor was very bland and I can't see bothering to make it again, especially when I really liked the butternut squash soup much better.