Coddled eggs is a term I first came across a year or so ago when reading a book set in the 1940s. Unsure what they were I looked it (as you do), to discovered that there is a broad definition of what they mean, in that they are gently or lightly cooked eggs. This means a lot of different methods for cooking eggs fall under the term, poached eggs for example.
My version of coddled eggs is to cook them in a pot with boiling water. It’s a super easy way of cooking them and allows me to add ingredients (often just what I have in the fridge) for a bit of variety. I thought I’d share it today, using the term recipe loosely as it’s more of a method than anything else.
To coddle an egg, you can go all out an buy a pot specifically for coddling eggs, like the one below from Amazon, or use a ramekin with a cover. I don’t have either (though I keep telling myself I’ll buy some egg coddlers soon) and use a ramekin with tin foil as a lid and it works just as well.
At it’s most basic all you need to coddle an egg is some butter for lining the dish and an egg as well as a dish or pan with boiling water for cooking it. You break the egg into the coddler, add the lid, and place in about 2″ of boiling water in a pan. Cover the pan and leave for around 5 to 7 minutes depending on how runny you like your yoke and the size of the egg.
You can also put the coddler into a baking dish, again with the boiling water, and bake at 180°C / 160°C fan, 350°F, Gas 4 for about 5 to 7 minutes. I use this method because I add other ingredients to my eggs, including cheese, and this way I can switch to the grill so the cheese gets golden brown before I serve it. When I do this, I go for 5 minutes in the oven then 2 minutes on the grill.
There are so many things that you can add to coddled eggs to give them some “zing”. Here I’ve added spinach (5 – 10 leaves), single cream (3 tbsps.), and shredded mature cheddar (1/3rd cup).
As I said, I leave it in the pan with the boiling water for about five minutes, then remove the cover, put on the grill and give it another couple of minutes to get the cheese golden brown.
And you’re done. A delicious breakfast or late night supper in 10 minutes or thereabouts.
If you fancy other options, you might want to try:
- tomato and mozzarella – dicing them both up into small chunks and putting tomatoes on the bottom with some fresh basil and mozzarella on the top
- leek and peppers – slicing them thinly and putting under the egg, with a dash of cream (and cheese if you want it) on top; this is a variation of my Leek, pepper, and egg “bake”
- sage and cream (yes, I like cream!) – fresh sage leaves under the egg and a bit of cream on top
There are probably lots of others. Do you coddle eggs – what do you add – or does this look like something you might want to do?