Perfect Coddled Egg 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.
PERFECT CODDLED EGG
Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.
Provided by Carla Lalli Music
Categories Bon Appétit Breakfast Egg Chive Milk/Cream Ham Brunch
Yield Serves 1
Number Of Ingredients 9
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.
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- Fill the egg coddler pan with a 1/2 inch (1.2 cm) of water. (Don't add the top section yet with the egg cups.) Bring the water to a boil, then reduce to a rolling simmer.
- Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper. Sprinkle with shredded cheese and/or chives, if using.
- Cook for about 4-5 minutes, for cooked whites and runny yolks. Add another minute or two for firmer yolks.
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Feb 16, 2016 Step 2. 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 …
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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.
- Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.
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