This simple steamed egg dish is a perfect, quick and easy way to make eggs. This is to prepare two eggs. But keep in mind if you use smaller eggs; double up!
Essentially preparing coddled eggs is just a fancy way describe gently or lightly cooked eggs. In the past – they eve
n had a bunch of really lovely glassware called “coddlers” to use to cook and serve them in. Some ways of preparing them include cooking them in the eggs shells themselves, or cooking & serving them in the coddlers or ramekins or the coddlers serving as a cooking mold and they are up-ended out onto the plate. Chefs and cooking host from Martha Stewart to Jacque Pepin have plenty of recipes for them. In fact it was the Heart & Soul recipe series from Pepin that prompted this breakfast. You can find a bunch of those versions here. Cooking them doesn’t need any fancy equipment; you can use regular style 4 or 6 ounce shuffle ramekins or the ones I tend to use; the 6 ounce pyrex custard cups. You can even find specialty ramekins or “coddlers” as they are known at antique stores or Amazon.
Simple & Straight Forward Coddled Eggs
This simple steamed egg dish is a perfect, quick and easy way to make eggs. This is to prepare two eggs. But keep in mind if you use smaller eggs; double up!
- 2 XL Eggs (Room temp, the fresher the better. I tend to suggest XL or Jumbo lied. But Large will work too.)
- Salt & Pepper (To taste)
- 2 tbsp Chopped Parsley or other herb (optional; to coat the sides of the ramekin)
- 2 4 – 6 ounce Ramekins or Coddlers
- 2 tbsp Cheese, sauces or heated veggies etc for toppings
- Remove the eggs and allow to come to room temperature
- In a skillet or other pan that has a snug fitting lid, bring enough water to soft boil. The water should come up half way up the sides of the ramekins
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While waiting for the water to heat, prepare your glassware. You can use regular style 4 or 6 ounce shuffle ramekins or the ones I tend to use; the 6 ounce pyrex custard cups. You can even find specialty ramekins or “coddlers” as they are known.
Butter the sides and bottom of the ramekins; both for flavor and to make up-ending them out on a plate easier. If you are choosing to use chopped herbs, coats the bottom and sides of the buttered ramekin.
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Place the ramekins in the water bath, medium-high heat, and cover for 7- 8 minutes. This is too taste – the longer they steam, the more firm they become.
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Toast & butter some bread, or heat up some meat etc. What ever you choose to eat with them
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Remove from the bath, and dry the ramekin with a towel. Slide a small knife around the edges too loosen. If you plan to up-end them on a plate and serve on bread, potatoes etc. You might need to use the tip of the knife to get air inside under the bottom to get them to slide out.
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You can top with cheese, salt and pepper. Drizzle with warmed tomato sauce -pretty much what ever is handy and dunk-worthy. Serve warm
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Note – Coddled eggs are definitely aimed at lovers of poached eggs and those that love the deep yellow yolk, runny and warm. Its all about the dipping of the bread!
