Coddled Eggs

Name: Coddled Eggs
Ingredients: Unsalted butter, for greasing; 2 teaspoons heavy cream; 4 large eggs; Salt and freshly ground pepper

3.2

(96)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on January 22, 2019

Yield:

4

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.

Ingredients

Unsalted butter, for greasing
2 teaspoons heavy cream
4 large eggs
Salt and freshly ground pepper

Directions

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.