Coddled Eggs Recipes

CODDLED EGGS

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.

CODDLED EGGS

Steps:

• Use the butter to lightly coat each ramekin.
• Crack the eggs and put one in each dish, careful not to break the yolk.
• Drizzle the cream between the dishes, and divide the cheese on top.
• Season with salt and fresh ground pepper.
• In a large pot bring a shallow layer of water to a boil (once the ramekins are in, the water should not rise more than 1/3 up their side.). You can line the bottom with a paper towel to prevent slipping.
• Add the ramekins and cover with the lid. Adjust the heat just high enough to keep generating steam. Steam for 6-7 minutes until the white has set but the yolk is runny.

EASY CODDLED EGGS

Steps:

• Line a deep skillet with 2 layers of paper towels and fill with 1 to 2 inches of water, bring to a boil.
• Break one egg into each buttered ramekin and season with salt and pepper to taste. Pour 2 tsp of heavy cream around each unbroken egg yolk.
• Sprinkle with 2 tsp of grated cheese.
• Place all 4 ramekins in skillet and turn down heat so water is simmering. Cover and steam eggs for 4-6 minutes or until whites are set. If you like runny yolks, serve now. If you like yolks cooked longer, then continue to steam a little longer.
• Garnish with your favorite toppings (salsa, crumbled bacon, etc.).

MOLLY - CODDLED EGGS

Steps:

• Preheat oven to 180°C.
• Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine.
• Crack in an egg add the cream and top with the cheese.
• In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin.
• bake for 12 - 15 minutes until the eggs are lightly set.

PERFECT CODDLED EGG

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.

CODDLED EGGS IN TEACUPS

Steps:

• Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
• Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
• Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Steps:

• Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.