A Good Egg

Chef Haller Magee debuts Satterfield’s coddled egg recipe.

By Jan Walsh     Photography by Beau Gustafson

Satterfield’s coddled egg and crawfish recipe has been sought after by many. Folks have called the restaurant from near and far — most recently from New York — after dining here and enjoying this dish. All want the recipe to try at home. Until now no one was successful in getting this secret recipe. Yet, knowing the dish is one of my favorites too, Chef Haller Magee agreed to demo this dish and debut the recipe.

Satterfield’s Coddled Egg & Crawfish


4 Fresh, farm eggs

½ Pound fresh Louisiana crawfish tail meat

¼ Pound Tasso ham, small diced

2 Ears of corn, shucked, kernels cleaned

½ Cup Mirepoix (onion, celery, carrot), small diced

4 Cloves of garlic, minced

1 Lemon, juice of

¼ Cup white wine for deglazing

¼ ¼ Cup heavy cream

2 Teaspoons Tabasco

1 ½-½ Tablespoons Worcestershire

½ ½ Cup Parmigiano-Reggiano

1 Tablespoon olive oil

2 Tablespoons chopped chives, to garnish

Salt and pepper

4 large oven safe ramekins


Preheat oven to 400 degrees. Place a large sauté pan on medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add Mirepoix and sweat for three to four minutes, or until translucent. Add the corn, Tasso ham, and garlic. Sauté for another three to four minutes. The corn should soften a bit and the Tasso ham will render some fat. Be careful not to burn the garlic, just lightly brown. Squeeze the juice of one lemon into mixture. Deglaze the pan with white wine. When wine is reduced by half, add heavy cream, Tabasco, and Worcestershire. Reduce by half. Fold in the crawfish tail meat. Season the mixture with salt and pepper (to taste). Divide the mixture into four ramekins. Crack one farm egg into each ramekin and place them on a baking sheet in a 400 degree oven for four minutes. Remove ramekins from the oven and sprinkle Parmigiano-Reggiano on top of each. Return to oven for three minutes or until cheese is melted and the egg is just set. Garnish with fresh chopped chives, and serve. Yields 4 servings

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