If there’s one Thanksgiving leftover recipe you must make, this coddled egg with leftover mashed potatoes is it! Here in Los Angeles, this dish is made famous by Eggslut, a popular diner at the Grand Central Market where diners line up for hours to sample this dish along with other egg sandwiches.
Fortunately you don’t have to wait in lines for hours and can make this at home in less than 15 minutes with mashed potatoes. We’ve made it with all types of potatoes from okinawan purple potatoes, sweet potatoes, and even parsnip and cauliflower purée. This year we are using a garlic mashed potato, but basically any creamy vegetable will potentially work.
First you’ll need a glass mason jar. We prefer a wide mouth 8-ounce jar but a normal sized 8-ounce is fine as well. You will also need a steamer or a pot that can hold a trivet. Canning tongs are also helpful to lift jars up from the pot. Simply fill a third of the jar with mashed potato, smoothing out the surface making sure there are no crevices on the surface that will allow the egg to leak to the bottom. Crack an egg into the jar and simply steam until the whites are cooked and the yolks are slightly runny. Serve with toasty slices of baguette.
Coddled egg with mashed potatoes
This recipe is so simple and delicious! Be adventurous with your vegetable – try garlic mash potato, parsnip purée, cauliflower purée, the possibilities are endless! Just make sure it's well seasoned. How wide your mason jar is may affect the steaming time. For example, a narrow mouth jar will have a thicker layer of egg whites to cook compared with a wide mouth jar. Add about 1 extra minute if using narrow mouth jar. Adjust your steam time accordingly depending how soft and runny you like the yolk. If this is your first time making the recipe, time and steam one jar first to test.
Any type mashed potatoes or potato puree
8-ounce wide mouth mason jar
Finely chopped chives, parsley, or cilantro
Steamer or pot with trivet with lid
Toasted sliced bread
1. Fill a small amount of water in steamer or pot with trivet and bring to boil.
2. In the meantime, fill mason jars about 1/3rd full with mashed potatoes, making sure the top surface of the potato is smooth and without and crevices.
3. Wipe any potato at the lip of the jar clean. When steamer is ready, crack egg in to the jar and carefully place in steamer and cover with lid.
4. Steam for about 7 minutes and remove with canning tongs. Season with sea salt and garnish and enjoy!