A lovely and delicate (FANCY!) way to serve soft or medium cooked eggs without having to deal with the shells. It’s especially fun if you just happen to have egg coddlers that have been handed down (like we do). I came across the coddlers languishing in my husband’s stash of ‘my mother gave these to me’ items and they were so pretty I just had to figure out how to use them.
- Butter (to grease coddlers)
- 4 eggs
- 2 tablespoons half and half cream
- 1 scallion, finely chopped
- 1-2 tablespoons parmesan cheese, grated, divided
- Sea salt and freshly ground black pepper, to taste
- Line the bottom of a large sauce pan with a dish towel. Add empty coddlers to pan and fill with water to just below the brim, remove the coddlers and bring water to a boil.
- Generously coat the inside of 2 large egg coddlers with butter right up to the top edge (you could also use custard cups or ramekins, but be very careful of the water level in this case).
- Sprinkle 1/6 of the scallions and some parmesan into the bottom of each coddler. Crack one egg into each coddler. Top each egg with 1 T cream; Sprinkle with 1/6 of the scallions and more parmesan. Sprinkle with salt and pepper to taste. Layer with remaining egg, then scallions then parmesan. Sprinkle with additional salt and pepper to taste.
- Screw lids on so that they are fingertip tight
- Carefully place coddlers into boiling water making sure they are sitting on top of the towel and not touching anything else. Reduce heat and simmer gently for 10 minutes.
- Turn off heat and allow to stand for an additional 6-7 minutes
- Carefully remove from pan, place on plate and carefully unscrew lid
- Eat with a spoon right from the coddler
- These are very good and really easy (and also FANCY)
- Eggs will be softer on the top and harder (more cooked) toward the bottom
- I served them with bacon and english muffins (homemade preserves!)
- You could also add cooked spinach, asparagus or a little bit of salmon