Best 5 Coddled Eggs Recipes

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In the realm of breakfast and brunch dishes, coddled eggs stand out as a culinary delight that combines simplicity with refined elegance. These delicate orbs of perfection are gently cooked in their shells, cradled in hot water, resulting in a velvety texture and a flavor that is both rich and comforting. Our collection of coddled egg recipes offers a diverse range of culinary journeys, from classic preparations to innovative flavor combinations, ensuring that every palate finds its match. Whether you prefer the timeless allure of traditional coddled eggs or are eager to explore new味觉 horizons, our recipes will guide you to culinary success.

Let's cook with our recipes!

CODDLED EGGS



Coddled Eggs image

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

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

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.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS



Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs image

Categories     Egg     Herb     Potato     Breakfast     Brunch     Bake     Rosemary     Winter     Ramekin     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup whole milk
1 bay leaf
14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
1/4 cup finely chopped shallots
2 tablespoons (1/4 stick) butter
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
6 large eggs
6 tablespoons whipping cream
6 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
  • Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

MOLLY - CODDLED EGGS



Molly - Coddled Eggs image

Our update of a classic. Easy peasy great for a meal for one when you cant be bothered! Serve with hot buttered granary toast.

Provided by PinkCherryBlossom

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 3

1 egg
1 tablespoon single cream
25 g grated cheddar cheese (depending on preference)

Steps:

  • Preheat oven to 180°C.
  • Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine.
  • Crack in an egg add the cream and top with the cheese.
  • In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin.
  • bake for 12 - 15 minutes until the eggs are lightly set.

EASY CODDLED EGGS



Easy Coddled Eggs image

Very easy egg dish that doesn't require much work. They come out creamy. I like to eat them on toast with salsa. I usually put a dash of hot sauce on the eggs, but thats how I like my eggs.

Provided by Dissie

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

4 large eggs
salt and pepper
8 teaspoons heavy cream
8 teaspoons of grated parmesan cheese
butter, to grease 4 ramekins (3/4 cup capacity)

Steps:

  • Line a deep skillet with 2 layers of paper towels and fill with 1 to 2 inches of water, bring to a boil.
  • Break one egg into each buttered ramekin and season with salt and pepper to taste. Pour 2 tsp of heavy cream around each unbroken egg yolk.
  • Sprinkle with 2 tsp of grated cheese.
  • Place all 4 ramekins in skillet and turn down heat so water is simmering. Cover and steam eggs for 4-6 minutes or until whites are set. If you like runny yolks, serve now. If you like yolks cooked longer, then continue to steam a little longer.
  • Garnish with your favorite toppings (salsa, crumbled bacon, etc.).

Nutrition Facts : Calories 119.6, Fat 9.3, SaturatedFat 4.4, Cholesterol 202.3, Sodium 125.7, Carbohydrate 0.8, Sugar 0.2, Protein 7.8

CODDLED EGGS IN TEACUPS



Coddled Eggs in Teacups image

A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 5

1 teaspoon unsalted butter, cut into 4 pieces, softened
4 large eggs
4 English muffins, split
2 teaspoons finely chopped fresh herbs, such as chives, tarragon, parsley, chervil, or dill
Sea salt and freshly ground pepper

Steps:

  • Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
  • Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
  • Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

Nutrition Facts : Calories 243 g, Cholesterol 214 g, Fiber 12 g, Protein 1 g, SaturatedFat 3 g, Sodium 587 g

Tips:

  • Choosing the right eggs: For the best results, use fresh, large eggs. This will ensure that the whites and yolks cook evenly.
  • Preparing the eggs: Before cooking, carefully wash the eggshells to remove any dirt or debris. This will help prevent the water from becoming cloudy.
  • Cooking time: The cooking time for coddled eggs will vary depending on the desired doneness. For a soft-boiled egg, cook for 3-4 minutes; for a medium-boiled egg, cook for 5-6 minutes; and for a hard-boiled egg, cook for 8-9 minutes.
  • Cooling the eggs: Once the eggs are cooked, immediately transfer them to a bowl of cold water to stop the cooking process. This will also make them easier to peel.
  • Serving suggestions: Coddled eggs can be served on their own with a sprinkle of salt and pepper, or they can be used as an ingredient in other dishes such as salads, sandwiches, and deviled eggs.

Conclusion:

Coddled eggs are a simple yet delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are a good source of protein and other essential nutrients, and they can be prepared in just a few minutes. With a little practice, you can master the art of coddling eggs and enjoy this classic dish perfectly every time.

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