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Easy Coddled eggs
Make perfect coddled eggs every time – the softest, most tender eggs with kitchen mess kept to a fuss-free minimum. Enjoy an easy and luxurious breakfast any day of the week.
Ingredients
- 1 tsp butter - use oil if you prefer
- 1-2 eggs - per person
- salt and pepper - to season
- cream - optional
- chopped ham - optional
- a few shavings of cheddar cheese - optional
Instructions
Coddled eggs in egg coddlers
- Grease the inside of the coddlers with a little butter.1 tsp butter
- Crack one egg into each coddler. Season with salt and pepper. Add a little extra butter or cream if using.1-2 eggs, salt and pepper, cream
- Secure the lids of the coddlers, and stand them in the pan.
- Set a little water in a saucepan, enough to come about halfway up the sides of the coddlers.
- Bring the water to a very gentle simmer.
- Cook for 10–15 minutes, use a fork to lift the eggs out of the pan, and to twist the lid off.
- Check the egg white is set, if necessary, replace the lid and return to the pan for another few minutes.
Coddled eggs in ramekins
- Grease the inside of the ramekins with a little butter.1 tsp butter
- If you want to use ham, chop into small pieces and add to the bottom of the ramekin. Crack one or two eggs into each ramekin.1-2 eggs, salt and pepper, cream, chopped ham, a few shavings of cheddar cheese
- Season with salt and pepper and add a dot of butter or a little cream on top if using. You can also add a little cheese on top.
- Stand the ramekins in the frying pan and add water around them, so that it comes to no more than half way up the ramekins, put a lid on the pan.
- Bring the water to a very gentle simmer.
- Cook for 8-12 minutes, until the eggs are very lightly set. Carefully lift out with tongs or a fish slice.
Notes
Flavour variations / add ins
- Put a little cream and a sprinkling of gruyere on top of your egg.
- Add a little flaked haddock or smoked salmon under the egg.
- Include some chives or other favourite herbs.
- Add ham and cheese, as shown above, or a little creamed spinach and cheese.
- Try chopped cherry tomatoes or sundried tomatoes.
- Add a little cream cheese.
- Add some chopped cooked bacon.
- Greasing the inside of the coddler helps to avoid the egg sticking. This makes life much easier if you are going to remove them from the pot, and also helps with the washing up. I don't put my pretty egg coddlers in the dishwasher but try to soak them immediately after use.
- When using ramekins to coddle your eggs, choose a pan with a lid to keep the heat in. This will help to make sure the top of the egg white is cooked before the yolk starts to set too much.
- You can a fork to lift traditional coddlers out of the pan as shown in the photograph. For ramekins, try tongs or a spatula.
- The timings for this recipe may sound a bit vague but that is because it does depend on how gentle your hob is, as well as the size of the eggs. Once you have worked out what works in your kitchen, make a note of the timing for next time. Then you'll be able to set a timer and take a morning shower while your breakfast cooks!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.