Cod and potato hash with a coddled egg

Allergen Warning

• {"classification":"allergen-warning","text":{"text":"Raw eggs are used in this recipe for coddling. Individuals with egg allergies should avoid this dish entirely. Cod is cooked before serving."}}

High Risk Population

• Young children, elderly individuals, pregnant women, and immunocompromised persons should use caution with the coddled egg as it is cooked for only 4 minutes resulting in a runny yolk that may contain Salmonella.

Cross Contamination

• Use separate cutting boards and utensils for raw cod and other ingredients. Clean and sanitize all surfaces that contact raw fish before preparing other foods.

Cooking Temperature

• Ensure cod reaches an internal temperature of 145°F (63°C) to confirm doneness. The coddled egg white should be set after 4 minutes in barely simmering water.

Handling

• When coddling eggs, lower heat to barely a simmer before sliding eggs into water to prevent eggs from breaking apart. Use a slotted spoon to gently remove eggs and drain on a clean cloth.

Storage

• Refrigerate leftover cod and potato hash within 2 hours of cooking. Store in airtight container and consume within 2-3 days. Reheat thoroughly until internal temperature reaches 165°F (74°C).