Best 6 Easy Coddled Eggs Recipes
Coddled eggs are a simple and nutritious breakfast or brunch dish that can be easily prepared in a matter of minutes. These delicate, creamy eggs are gently cooked in a hot water bath, resulting in a tender texture and custardy interior. With just a few basic ingredients and a few simple steps, you can create a delicious and satisfying meal that is perfect for any occasion. Whether you prefer classic coddled eggs with salt and pepper or enjoy experimenting with different flavors and toppings, this versatile dish offers endless possibilities for customization. So gather your ingredients, preheat your oven, and get ready to indulge in the delectable simplicity of coddled eggs.
Here are our top 6 tried and tested recipes!
CODDLED EGGS
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
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.
EASY CODDLED EGGS
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
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
INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS
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
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.
PERFECT CODDLED EGG
Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.
Provided by Carla Lalli Music
Categories Bon Appétit Breakfast Egg Chive Milk/Cream Ham Brunch
Yield Serves 1
Number Of Ingredients 9
Steps:
- Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
- Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
- Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.
EASY HARD-BOILED EGGS
I've tried many different ways to make a great, easy, hard-boiled egg with a soft white and a nice fluffy yolk that's not grey on the outside. After lots of trial and error, I've finally done it. After cooking I usually keep them in the shell until I need them. Enjoy!
Provided by Dan.Ryan
Categories Appetizers and Snacks
Time 35m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and fill with water until eggs are just barely covered.
- Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
- Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
MOLLY - CODDLED EGGS
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
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.
Tips:
- Choose fresh eggs. The fresher the eggs, the better they will taste and the more nutrients they will contain.
- Use a small saucepan. This will help to ensure that the eggs cook evenly.
- Add enough water to the pan. The water should come about halfway up the sides of the eggs.
- Bring the water to a simmer. Do not boil the water, as this will cause the eggs to overcook.
- Gently place the eggs in the water. Use a spoon to carefully lower the eggs into the water.
- Cover the pan and reduce the heat to low. Cook the eggs for 3-5 minutes, or until they are cooked to your desired doneness.
- Remove the eggs from the pan and place them in a bowl of cold water. This will stop the cooking process and make the eggs easier to peel.
Conclusion:
Coddlled eggs are a simple and delicious breakfast or brunch dish. They can be served with a variety of toppings, such as butter, salt, pepper, chives, or smoked salmon. Coddlled eggs are also a good source of protein and nutrients.
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