Perfect Coddled Egg Recipes

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CODDLED EGGS



Coddled Eggs image

Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4

Number Of Ingredients 4

Unsalted butter, for greasing
2 teaspoons heavy cream
4 large eggs
Salt and freshly ground pepper

Steps:

  • Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
  • Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.
  • Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.

PERFECT CODDLED EGG



Perfect Coddled Egg image

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Provided by Carla Lalli Music

Categories     Bon Appétit     Breakfast     Egg     Chive     Milk/Cream     Ham     Brunch

Yield Serves 1

Number Of Ingredients 9

1/2 teaspoon unsalted butter
4 teaspoons heavy cream, divided
1 tablespoon finely chopped cooked ham
1 teaspoon thinly sliced chives
Kosher salt, freshly ground pepper
1 large egg
1 slice country-style bread, toasted, buttered
Special Equipment
A coddler

Steps:

  • Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
  • Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
  • Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.

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  • Fill the egg coddler pan with a 1/2 inch (1.2 cm) of water. (Don't add the top section yet with the egg cups.) Bring the water to a boil, then reduce to a rolling simmer.
  • Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper. Sprinkle with shredded cheese and/or chives, if using.
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  • Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
  • Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
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