PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Glassway Canlis Coddled-Egg

Independent adaptation of a publicly published Brady Ishiwata Williams recipe. Not affiliated with, sponsored by, or endorsed by Brady Ishiwata Williams.

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Olive Oil 120 ml, Lemon Juice 60 ml
Olive Oil 120 mlLemon Juice 60 ml

Ingredients

  • Olive Oil — 1/2 cup olive oil (120 ml)
  • Lemon Juice — 1/4 cup lemon juice (60 ml)
  • Pepper — 1/2 tsp fresh ground pepper (1 g)
  • Egg — 1 coddled egg
  • Salt — salt to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Pepper, Egg, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Brady Ishiwata Williams works in Japanese-Pacific Northwest; credentials include James Beard Best Chef: Northwest 2019; James Beard Rising Star Chef.

Originally published as Canlis Coddled-Egg Dressing.

Adapted from a Brady Ishiwata Williams recipe (Brady Ishiwata Williams / Canlis Class Notes).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Brady Ishiwata Williams / Canlis Class Notes (published as “Canlis Coddled-Egg Dressing”). Full citation lives in Provenance.

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