Molly Coddled Eggs 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.

MOLLY - CODDLED EGGS



Molly - Coddled Eggs image

Our update of a classic. Easy peasy great for a meal for one when you cant be bothered! Serve with hot buttered granary toast.

Provided by PinkCherryBlossom

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 3

1 egg
1 tablespoon single cream
25 g grated cheddar cheese (depending on preference)

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.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS



Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs image

Categories     Egg     Herb     Potato     Breakfast     Brunch     Bake     Rosemary     Winter     Ramekin     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup whole milk
1 bay leaf
14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
1/4 cup finely chopped shallots
2 tablespoons (1/4 stick) butter
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
6 large eggs
6 tablespoons whipping cream
6 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives

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.

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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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