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    Recipe Idea Shop » Recipes » Breakfast

    How To Make Coddled Eggs In An Egg Coddler

    by Kathy Owen · "As an Amazon Associate, I earn from qualifying purchases"

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    Coddled eggs with tender whites and runny yolks look and taste divine. To coddle an egg you gently and slowly cook it in hot water, almost to the boiling point.

    Coddled eggs are not poached eggs. Poached eggs are dropped directly into boiling water and coddled eggs are cooked inside a container that is set in hot water

    Making Coddled Eggs - Tips And Tricks

    Egg Coddler with peach design
    Jump to Recipe Print Recipe

    Egg Coddler with peach design

    What You Need

    You will need an egg coddler, water pot, and tongs. If you add bits of onion, as I have, you will need a knife and cutting board. To add your favorite seasonings you will need measuring spoons and maybe a cheese grater. 

    We purchased our old-fashioned egg coddler from Replacements.com, but you can find new ones just like ours on Amazon: the Royal Worcester Evesham Single Egg Coddler. 

    The Basics Of Coddling An Egg

    Eggs should be placed in a small dish or coddling container and then partially submerged in hot water for 7 to 8 minutes. Once done they will have a velvety texture with a very soft white. Season the eggs to your taste with salt and pepper or various herbs for extra flavor.

    Butter the inside of the egg coddler to flavor the egg and allow it to be removed more easily.

    I use regular kitchen tongs to remove the egg coddlers from the pot of water. Our coddler is big enough to fit two eggs each, but coddlers come in different sizes. You may also use a ramekin or similar dish to coddle the eggs.

    coddled egg

    One Important Tip

    The most important thing about making coddled eggs is to butter the inside of the coddler thoroughly. Otherwise, it will be a devil to clean!

    Great topping choices are Canadian bacon, chopped fresh chives, and cheddar cheese. 

    Coddled Eggs Recipe

    Ingredients

    • 2 teaspoons butter
    • 4 eggs
    • 2 tablespoons Pecorino Romano Cheese shredded
    • 1 strip of bacon cooked & crumbled
    • 2 tablespoons onions chopped and sautéed in 1 tablespoon olive oil
    • ¼ teaspoon Herbes de Provence

    Instructions

    • Butter the inside of 2 egg coddlers.
    • Break 2 eggs into each coddler.
    • Top with crumbled bacon, sautéed onions, Herbes de Provence and cheese.
    • Screw the tops on the coddlers
    • Put the coddlers in a pot that is big enough to allow them to sit side-by-side without touching each other.
    • Add water to the pot to reach halfway up the sides, and bring the water to a boil.
    • When the water boils, reduce the heat and simmer for 6-½ to 7 minutes.
    • Remove the coddlers from the pot and let them rest for about a minute. Remove the coddler tops and serve.
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    coddled egg

    Perfect Coddled Eggs In An Egg Coddler

    Eggs cooked in hot water that result in soft whites and runny yolks with a yummy velvety texture.

    Author: Recipe Idea Shop

    Rate this Recipe Print Pin Save Saved!
    Prep : 10 minutes mins
    Cook : 7 minutes mins
    Total Time: 17 minutes mins
    Course : Breakfast
    Cuisine : British
    Servings : 2

    Ingredients
     

    • 2 teaspoons butter
    • 4 eggs
    • 2 tablespoons Pecorino Romano Cheese shredded
    • 1 strip of bacon cooked & crumbled
    • 2 tablespoons onions chopped and sautéed in 1 tablespoon olive oil
    • ¼ teaspoon Herbes de Provence
    Get Recipe Ingredients

    Instructions
     

    • Butter the inside of 2 egg coddlers.
    • Break 2 eggs into each coddler.
    • Top with crumbled bacon, sautéed onions, Herbes de Provence and cheese.
    • Screw the tops on the coddlers
    • Put the coddlers in a pot that is big enough to allow them to sit side-by-side without touching each other.
    • Add water to the pot to reach halfway up the sides, and bring the water to a boil.
    • When the water boils, reduce the heat and simmer for 6-½ to 7 minutes.
    • Remove the coddlers from the pot and let them rest for about a minute. Remove the coddler tops and serve.

    Nutrition (may vary depending on ingredients and amounts used)

    Calories: 321kcal

    Notes

    Note: Swap the regular bacon for Canadian bacon to make this a bit healthier. Use 1 slice of Canadian bacon, cut up into tiny pieces, per coddled egg. Toss it in exactly as you would regular bacon.
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    About Kathy Owen

    Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.

    5 from 1 vote (1 rating without comment)

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