Tuesday, February 2, 2010

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 tsp ceddar cheese, finely grated (optional)
-4 tsp deli ham, finely chopped (optional)
-dry basil, (optional)
-salt and pepper
-1 tsp 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 tsp 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 tsp 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.




19 comments:

  1. i found a pair of egg coddlers just like these at a tag sale a few years back but never knew what to do with them! thanks, i'll have to dig them out now and try this out!

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  2. Oh what fun. That really looks great. I'm happy to know how to use an egg coddler now. I've seen so many pretty ones...

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  3. That looks very lovely...in case there are a few who don't have any egg coddlers, there is an alternative. I usually just use some small ramekins. Check out my post at http://homecookinginmontana.blogspot.com/2009/09/eggs-en-cocotte-with-creamed-mushrooms.html
    It gives you the main idea. I have to admit, that I love how pretty yours looks!Very nice. ~Ellie

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  4. I've always wondered what those pretty lidded cups were for! I have a question, we are going up to BC soon, I would like to explore a good grocery store, do you have any recommendations?

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  5. My Mom gave me one that I received when I was a baby...it looks almost just like yours...I am so excited to have found this post!

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  6. Besides you guys, the only other person I've ever known to own an egg coddler was a work colleague of mine when we were 25. It was bazaar then for a beautiful, single 25 yr old woman to have a porcelain egg coddler. I wonder if she used it??

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  7. this looks so neat!!! i wish i had some of these, what a different way to make eggs.

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  8. Lovely. I'll have to look around for these.

    anon1

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  9. I've never seen these before. I've heard of coddled eggs, just didn't know how to coddle them. I like to go to antique shops if I have something specific to look for.

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  10. OH, I AM SO GONNA DO THIS...I LOVE POACHED EGGS.
    THANKS FOR SHARING YOUR CODDLERS, THEY'RE ADORABLE

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  11. Oh, wow! I never knew! I may have to search for one.

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  12. I would never have guessed!

    I'm reading Mennonite in a Little Black Dress right now (hilarious book!) and need to go back through your blog and see if you have recipes for some of the dishes she mentions in the book. Hollapse?Quarkkuchen? Kartoffelsalat? Cotletten? Platz?

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  13. Kathy, your breakfast looks so good there! I love home fried potatoes with eggs. I'll have my eggs medium well, please.

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  14. Wow! this sounds very intersting and yummy! If I end up with some egg coddlers I will try it for sure.

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  15. I'll bring the eggs. .we'll be there at 8 am..
    and now. . I need a set of coddlers too.

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  16. My china set came with six coddlers. I rarely use them for eggs as they always seemed to be so hard to get cleaned after use, even with spray coat, butter coat etc. Eventually they served for starter African violets, in tiny dixie cups slipped into the coddler.

    Maybe you know the secret to easy cleaning?

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  17. I have not made coddled eggs for years thanks for reminding me how good they are

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  18. Cleaning is easy, just put them in the sink & pour the boiling water from the pan into each coddler. By the time you have eaten breakfast - they will be soaked well & are easy to finish cleaning.

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  19. could you use jelly jars with screw on lids to make these?

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