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After trying several recipes for Coddled Eggs, I discovered a lot of faulty recipes and misinformation. I turned to the most popular coddler manufacturer for clues, and now Iโm sharing my fool-proof coddled eggs recipe plus all my best tips for success.
Megganโs notes
I spent 2 weeks in culinary school mastering eggs every which way, but I had never heard of coddled eggs. Similar to poached eggs, coddled eggs are steamed in a small ceramic or earthenware cup with a tight-fitting lid, 1 or 2 eggs per coddler, depending on the size.
The secret to correctly coddling eggs is to make sure the coddlers are completely submerged in simmering water. For reasons I donโt understand, many popular recipes, including recipes from The Kitchn and Martha Stewart, suggest simmering in a pot where the water reaches just below the rim of the coddler. I tried this method, and my eggs had undercooked whites every time, regardless of how long I simmered them.
I turned to the original manufacturer of egg coddlers, Royal Worcester, and confirmed my suspicions: the coddlers must be fully submerged in the simmering water. Using this method, your yolks will still be runny, but the whites will be safely, fully cooked.
You also need a towel on the bottom of your pot. Without it, your coddlers will be unsteady and may tip over. You can add more fillings to your coddled eggs, but just a teaspoon or two will do.
Coddled Eggs Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Egg coddlers:ย These porcelain containers have metal lids with rings on top and screw completely shut. You add the coddlers to water and boil them in a manner similar to poached eggs, but each egg is fully contained in the coddler.
- Royal Worcester:ย This is the most popular brand of egg coddlers, and you can find many designs of them on eBay, in antique stores, or at thrift shops (the one shown in the photos is called โBournemouth Roseโ). Look for the smaller size which is about 2 inches in diameter and 4 inches tall to the top of the ring.ย To substitute larger-sized coddlers, about 3 inches in diameter, increase the cook time to 10 minutes. They have a heavy, flat bottom and are stable even in water.
- ย รggcรธddler: I also tried the Scandinavian brand of egg coddlers called รggcรธddler. They are held closed with a rubber band that is hard to manage, especially after removing the coddlers from water, and they are slippery. The coddlers are also rounded at the base and unstable in water, even with a towel on the bottom of the pot. I do not recommend this brand.
- Fillings:ย I love a simple egg with minced fresh chives, but you could also substitute finely-minced ham, flaked fish, cheese, other fresh herbs, or minced mushrooms.ย
How to Make Coddled Eggs
- Add a kitchen towel to the bottom of a pot or saucepan that is taller than the egg coddlers. Add water to 3 inches high and bring to a boil over high heat. Butter the insides of each of 4 coddlers.
- In the bottom of each of egg coddler, add 1 tablespoon heavy cream, 1 egg, and salt and pepper.
- Screw lids tightly on each coddler.
- Add egg coddlers to boiling water and make sure the lids are fully submerged beneath the water. Reduce heat to medium and simmer 6 minutes. Remove one coddler, unscrew the lid, and check to make sure the egg is fully cooked. If not, return to the water for 30 seconds to one minute longer.
- Remove coddlers from that saucepan, unscrew lids, and garnish with chives. Serve immediately with warm, buttered toast strips.
Recipe tips and variations
- Yield:ย This recipe makes 4 coddled eggs.
- Storage:ย Coddled eggs are best enjoyed immediately.
Frequently Asked Questions
Coddled eggs most likely originated in England in the 1800s, although their exact creator is unknown.
Children, pregnant women, the elderly, and persons with compromised immune systems are advised against eating coddled eggs because of the risk of exposure to Salmonella. For these groups, eggs should be cooked until both the white and the yolk are firm, and the water temperature should be 165 to 180ย degrees (source: CDC).
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Coddled Eggs
Equipment
- 4 Egg coddlers (see note 1)
Ingredientsย
- butter for greasing egg coddlers
- 4 teaspoons heavy cream
- 4 eggs
- Salt and freshly ground black pepper
- minced fresh chives for garnish
- 4 slices bread toasted, buttered, and cut into strips or triangles, for serving
Instructionsย
- Add a kitchen towel to the bottom of a pot or saucepan that is taller than the egg coddlers. Add water to 3 inches high and bring to a boil over high heat. Butter the insides of each of 4 coddlers.
- In the bottom of each of egg coddler, add 1 tablespoon heavy cream, 1 egg, and salt and pepper. Screw lids tightly on each coddler.
- Add egg coddlers to boiling water and make sure the lids are fully submerged beneath the water. Reduce heat to medium and simmer 6 minutes. Remove one coddler, unscrew the lid, and check to make sure the egg is fully cooked. If not, return to the water for 30 seconds to one minute longer.
- Remove coddlers from saucepan, unscrew lids, and garnish with chives. Serve immediately with warm, buttered toast strips.
Notes
- Egg coddlers: These porcelain containers have metal lids with rings on top and screw completely shut. You add the coddlers to water and boil them in a manner similar to poached eggs, but each egg is fully contained in the coddler.
- Yield: This recipe makes 4 coddled eggs.
- Storage: Coddled eggs are best enjoyed immediately.