Coddled Eggs
2m 0s prep 8m cook 10m ready
A simple coddled egg cooked gently in a water bath, enriched with butter and heavy cream, and seasoned with salt and pepper.
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.5 mg
- Iron: 1.12 mg
- Magnesium: 10.4 mg
- Phosphorus: 106 mg
- Potassium: 105 mg
- Zinc: 0.69 mg
Let's Cook
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Step 1.
To coddle by boiling, lower unshelled eggs carefully into boiling water with a spoon. Cover the pan and remove from the heat. Allow 6 to 8 minutes for delicately coddled eggs. If you want the eggs to remain shapely when opened, turn them several times within the first few minutes of coddling so that the white of the egg solidifies evenly in the air space and the yolk is centered.
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Step 2.
To use an egg coddler, place a rack or folded towel in a saucepan and fill with enough water to reach the rim of the egg coddler and bring to a boil over high heat. Butter the insides of the egg coddler and break an egg into it. Top with ½ teaspoon butter, 2 teaspoons heavy cream, and salt and black pepper. Screw the top on tightly. Set the coddler in the pan, cover, and immediately reduce the heat to a simmer. Simmer for 6 to 8 minutes for a medium-set egg.
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