Coddled Eggs
After trying several recipes for Coddled Eggs, I turned to the most popular coddler manufacturer for clues, and now I'm sharing my fool-proof coddled eggs recipe plus all my best tips for success.
Servings 4 servings (1 egg each)
Calories 157kcal
Equipment
- 4 Egg coddlers (see note 1)
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1 egg | Calories: 157kcal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 196mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg