Coddled Eggs
Coddling is a gentle method of cooking that produces soft-cooked eggs. Perfect for a simple brunch, coddled eggs can be assembled the night before, then cooked in the oven just before serving, as described in this recipe.
Ingredients
- 4 tsp. unsalted butter, plus more for buttering
coddlers - 8 eggs
- 4 tsp. heavy cream (optional)
- 8 Tbs. grated cheddar or other cheese, chopped
ham, crumbled cooked bacon, chopped
green onions or minced fresh herbs
Directions
Butter 4 egg coddlers and place 1 tsp. butter in the bottom of each one. Break 2 eggs into each coddler. Top each with 1 tsp. cream and 2 Tbs. cheese, ham, bacon, green onions or herbs. Screw on the lids and refrigerate the coddlers overnight.
Preheat an oven to 350°F.
Place the coddlers in a baking dish and pour in hot water to come halfway up the sides of the coddlers. Bake until the whites are just set and the yolks are runny, 25 to 30 minutes, or until done to your liking.
Using an oven mitt, remove the coddlers from the baking dish. Remove the lids and serve the eggs immediately in the coddlers.
Preheat an oven to 350°F.
Place the coddlers in a baking dish and pour in hot water to come halfway up the sides of the coddlers. Bake until the whites are just set and the yolks are runny, 25 to 30 minutes, or until done to your liking.
Using an oven mitt, remove the coddlers from the baking dish. Remove the lids and serve the eggs immediately in the coddlers.
Serves 4.