Perfect Coddled Egg 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.

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

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.