Coddling eggs reminds me of my childhood. Rainy days and coddled eggs and little toast soldiers (strips of lightly toasted bread) ready for dipping. My sweet Mother always had pretty porcelain egg coddling cups lined up in a row in our cupboard. I admired their pretty painted patterns and bright silver lids, they looked like little trinket jars. I think that may be a new uses for old things idea I have one I purchased and two from my Mother.
Coddling eggs is exactly that, a gentle coddling of the egg while it cooks. I don’t hear much about people coddling eggs, do you think it has fallen out of favor with our hurry up world?
Before you do anything place your coddler into a saucepan and fill the saucepan with water to reach about half of the way up the coddler to determine how much water is needed. Remove the coddler and place the water filled saucepan on the stove and bring to a boil.
Grease the inside of your egg coddler with olive oil, butter or margarine and crack a room temperature egg (cold eggs take longer to cook) into the coddler. Sprinkle a bit of salt and pepper or grated cheese, chopped herbs or even a little bit of cream (to make your egg more rich in favor) over the top of the egg. Twist the lid on but not to tightly. Carefully place the prepared coddler upright into the boiling water. Do not let the water reach above the bottom of the lid. Reduce heat to medium and simmer for about 8-10 minutes. It will gently steam the egg (like poaching). Remove the saucepan from the hit and let the egg coddler sit in the water for another 5 minutes ( time to make toast). Then remove the egg coddler from the water using the lifting ring ( the loop at the top of the lid). I usually just slip a fork through the lifting ring and I wear an oven mitt on my other hand to hold the bottom of the coddler to prevent it from falling (just in case the lid has come loose). Place the coddler on a tea towel or onto your serving dish/plate, twist the lid with an oven mitt or towel to loosen it.
Ta Daa coddled egg!
The two egg coddlers in the background are gifts from my Mother ♥. The one on my plate is the one I use most often
That bright yellow daffy is from our front garden. We had snow today so I am not sure if the rest will make it.
Have you ever coddled an egg?