~ coddled eggs ~
Confession…I first wanted to try this style of egg based solely on the name. What sounds cuter than a coddled egg? But then I tried one and fell in love. They’re delicate, and an especially elegant way to serve eggs for a brunch or a breakfast tea. Don’t be tempted to overcook them. They’re done even when they don’t look done. If you cook them for 6 minutes they’ll be very soft…cook 7 to 8 minutes for a firmer egg. It may take a couple tries…but take my word for it, 10 minutes is too long.
To make coddled eggs, you’ll need:
Start a small saucepan of water boiling, and butter the insides of the cups…
gently crack a large egg into each, taking special care to not break the yolk…
sprinkle salt and pepper on top…
gently twist covers onto coddlers, being careful not to twist them on too tight…never twist the covers by the rings.
Place them in the boiling water. The water should come half way up the sides.
Boil for 6-8 minutes. Gently lift out of the water using the ring, and using a towel to protect your hands, gently twist the cover off.
Serve with your favorite breakfast treats!
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