Oven Coddled Eggs Wno Water 1933 Recipes
CODDLED EGGS
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
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.
INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS
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
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.
EASY CODDLED EGGS
Very easy egg dish that doesn't require much work. They come out creamy. I like to eat them on toast with salsa. I usually put a dash of hot sauce on the eggs, but thats how I like my eggs.
Provided by Dissie
Categories Very Low Carbs
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
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.).
Nutrition Facts : Calories 119.6, Fat 9.3, SaturatedFat 4.4, Cholesterol 202.3, Sodium 125.7, Carbohydrate 0.8, Sugar 0.2, Protein 7.8
MOLLY - CODDLED EGGS
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
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.
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