"Victor Sack" > wrote in message
.. .
> Pray Tell > wrote:
>
<snip>
> > Which variety absorbs the seasonings better?
>
> Not much difference.

You are correct about all you posted Bubba Vic, except perhaps this
statement. Eggs cooked in a coddler are often seasoned (or cheesed) in the
coddler before cooking. There is almost always some butter in that coddler
too! At least in my coddlers. I think it does make a difference, but I could
be wrong too. I'm eating an omelet mit cheese later and will have 2 eggs
available for coddling for breakfast. Eggs in the coddlers, some salt and
pepper, a pat of butter and some snipped dill, then screw on the lid and
simmer to perfection. Yum! I am happy for the arrival of this idea. I did
this with smidgeon of Bordeaux once and I wish I could remember how I did
it!

Charlie