Coddled egg with mashed potatoes a.k.a the eggslut recipe

eggslut

If there’s one thanksgiving leftover recipe you must make, this coddled egg with left over mashed potatoes is it! It makes for the perfect after thanksgiving brunch. Here in LA, 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 that they affectionately called the “slut,” 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 your left over 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.

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First you’ll need a glass mason jar. We prefer a wide mouth 8oz jar but a normal sized 8oz 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 patoto, smoothing out the surface making sure there are no crevices on the surface of the potato 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 slighty runny. Serve with toasty crostini’s and indulge in the “slut.” This will be one dish that will make you happy to have plenty of left over mash potatoes.

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eggslut

Coddled egg with mashed potatoes a.k.a the egg slut

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 1 jar first to test.

Ingredients:

Any type mashed potatoes or potato puree
Egg
8 oz wide mouth mason jar
Sea salt
Finely chopped chives, parsley, or cilantro
Steamer or pot with trivet with lid
Canning tongs
Timer
Toasted sliced bread or crostinis

Directions:

Fill a small amount of water in steamer or pot with trivet and bring to boil.

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. 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. Steam for about 7 minutes and remove with canning tongs. Season with sea salt and garnish and enjoy!

Inspired by eggslut.

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12 Responses to “Coddled egg with mashed potatoes a.k.a the eggslut recipe”

  1. 1

    Five Little Things - November 28, 2014 | Kitchen Confidante — November 28, 2014 @ 11:30 am

    […] With Homemade Butter Pie Crust from Foodie Crush, Mashed Potato Pancakes from Aida Mollenkamp and Coddled Egg with Mashed Potatoes from Ravenous […]

  2. 2

    Five Little Things – November 28, 2014 | Support Paula Deen — November 28, 2014 @ 11:40 am

    […] With Homemade Butter Pie Crust from Foodie Crush, Mashed Potato Pancakes from Aida Mollenkamp and Coddled Egg with Mashed Potatoes from Ravenous […]

  3. 3

    Hop — January 5, 2015 @ 10:31 pm

    YESS! the perfect recipe I need. Thanks for this!

  4. 4

    jadegraham — January 30, 2015 @ 3:02 am

    We’ve made it with all types of potatoes from okinawan purple potatoes, sweet potatoes, and even parsnip and cauliflower purée. food recipes

  5. 5

    Reduceri online — July 14, 2015 @ 9:09 am

    Perfect recipe!

  6. 6

    Annie — August 19, 2015 @ 9:30 pm

    Love the eggslut but hate the line. Now I have a question. Recipe says “cover the lid”. Cover the mason jar and cover the steamer? Please clarify. Great idea for leftover mashed potatoes.
    Can’t wait to make this!

  7. 7

    The Ravenous Couple — August 22, 2015 @ 11:59 am

    yes, we cover it–doesn’t need to be screwed on too tight. the reason is that there will be condensation on the lid of the pot and you don’t want that to collect in your egg slut :)

  8. 8

    AlphaOmega — October 28, 2015 @ 11:54 am

    Can you tell me what size Mason jar you are using in these photos? The small 4-ounce jars, perhaps? Such a clever idea … i always just assumed you needed real coddling cups and never thought about a creative alternative. Thank you, -k.

  9. 9

    AlphaOmega — October 28, 2015 @ 11:56 am

    Oh my gosh! The information i wanted is in the recipe, not the various notes. I am all set. -k.

  10. 10

    sara — January 16, 2016 @ 4:16 pm

    it’s beautiful recipe thank you 😉

  11. 11

    Kelli — August 2, 2016 @ 10:50 am

    Recently became acquainted with Egg Slut and the ‘Slut’ and can not wait to make my own at home. Will add shaved bacon-roasted brussel sprouts to one batch. :) Thank you for sharing the recipe.

  12. 12

    Mary Tran — December 21, 2016 @ 2:21 pm

    I love you guys! Had this on Sunday and it was 9 bucks a pop. Wonder if I can sous vide it instead. Keep the recipes coming, just wish I had more time to cook hehe

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