Coddled Eggs

We were given two porcelain Royal Worcester egg coddling cups as a gift. They were so pretty, but I had no idea what they were for. Once I found out what they were and how to use them we have been enjoying coddled eggs for breakfast.

The egg coddlers shown are for 2 medium size eggs. You can purchase them at specialty kitchen shops, and can also be found in antique shops. If purchasing a used coddler make sure the lid has a good seal.

How to use:

Place empty cups in a pot and fill pot with water to just below the lid rim of the cup.

Remove the cups from the pot.

Lightly grease the inside of the cup and lid with butter. (or use non stick spray)

Bring the pot of water to a boil while you assemble your eggs.

Ingredients -for 2 double egg coddler cups

-4 eggs, at room temperature

-4 teaspoons cheddar cheese, finely grated (optional)

-4 teaspoons deli ham, finely chopped (optional)

-dry basil, (optional)

-salt and pepper

-1 teaspoon butter

Place 1/4 tsp butter in the bottom of each greased coddler. Break one egg into each coddler. Sprinkle with a dash of salt and pepper and a pinch of basil. Top with 1 teaspoon of each ham and cheese, and then break the second egg over that. Top with the remaining ham and cheese, a dash of the seasonings and 1/4 teaspoon of butter.

Making sure you have greased the lid, screw it on (but do not tighten it too much) and carefully place the sealed coddlers in the pot of boiling water. I put a lid slightly left open over the pot to keep the steam in.

For a 2 egg coddler leave in the water for 8 1/2 minutes. If using only 1 egg boil for 6 1/2 minutes.

To remove from the water it is best to use the end of a fork or spoon by sliding it into the ring. The porcelain gets very hot! Using a dry tea towel hold the bottom and remove the seal. The eggs will be like a medium hard boiled egg. The cheese, ham and basil give it extra flavor.

Serve with home made hash brown potatoes, fruit and toast.

*if you want quick home made hash browns, microwave several potatoes for 4-5 minutes. Let cool slightly and leaving the skins on cut into chunks. Melt some butter in a non stick skillet and over medium heat brown until outsides begin to get crispy. Season with salt and pepper to taste.