Best Coddled Eggs Recipes

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CODDLED EGGS



Coddled Eggs image

Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4

Number Of Ingredients 4

Unsalted butter, for greasing
2 teaspoons heavy cream
4 large eggs
Salt and freshly ground pepper

Steps:

  • Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
  • Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.
  • Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.

MOLLY - CODDLED EGGS



Molly - Coddled Eggs image

Our update of a classic. Easy peasy great for a meal for one when you cant be bothered! Serve with hot buttered granary toast.

Provided by PinkCherryBlossom

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 3

1 egg
1 tablespoon single cream
25 g grated cheddar cheese (depending on preference)

Steps:

  • Preheat oven to 180°C.
  • Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine.
  • Crack in an egg add the cream and top with the cheese.
  • In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin.
  • bake for 12 - 15 minutes until the eggs are lightly set.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS



Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs image

Categories     Egg     Herb     Potato     Breakfast     Brunch     Bake     Rosemary     Winter     Ramekin     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup whole milk
1 bay leaf
14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
1/4 cup finely chopped shallots
2 tablespoons (1/4 stick) butter
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
6 large eggs
6 tablespoons whipping cream
6 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
  • Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

EASY CODDLED EGGS



Easy Coddled Eggs image

Very easy egg dish that doesn't require much work. They come out creamy. I like to eat them on toast with salsa. I usually put a dash of hot sauce on the eggs, but thats how I like my eggs.

Provided by Dissie

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

4 large eggs
salt and pepper
8 teaspoons heavy cream
8 teaspoons of grated parmesan cheese
butter, to grease 4 ramekins (3/4 cup capacity)

Steps:

  • Line a deep skillet with 2 layers of paper towels and fill with 1 to 2 inches of water, bring to a boil.
  • Break one egg into each buttered ramekin and season with salt and pepper to taste. Pour 2 tsp of heavy cream around each unbroken egg yolk.
  • Sprinkle with 2 tsp of grated cheese.
  • Place all 4 ramekins in skillet and turn down heat so water is simmering. Cover and steam eggs for 4-6 minutes or until whites are set. If you like runny yolks, serve now. If you like yolks cooked longer, then continue to steam a little longer.
  • Garnish with your favorite toppings (salsa, crumbled bacon, etc.).

Nutrition Facts : Calories 119.6, Fat 9.3, SaturatedFat 4.4, Cholesterol 202.3, Sodium 125.7, Carbohydrate 0.8, Sugar 0.2, Protein 7.8

CODDLED EGGS IN TEACUPS



Coddled Eggs in Teacups image

A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 5

1 teaspoon unsalted butter, cut into 4 pieces, softened
4 large eggs
4 English muffins, split
2 teaspoons finely chopped fresh herbs, such as chives, tarragon, parsley, chervil, or dill
Sea salt and freshly ground pepper

Steps:

  • Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
  • Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
  • Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

Nutrition Facts : Calories 243 g, Cholesterol 214 g, Fiber 12 g, Protein 1 g, SaturatedFat 3 g, Sodium 587 g

SMOKED SALMON CODDLED EGGS



Smoked salmon coddled eggs image

Enjoy smoked salmon with coddled eggs, capers and gruyère cheese for a Christmas starter. It's also great for breakfast or brunch over the festive holidays

Provided by Tom Kerridge

Categories     Brunch, Starter

Time 30m

Yield Serves 6-8

Number Of Ingredients 7

25-40g butter, melted
6-8 eggs
75-100ml double cream
3-4 tsp capers, drained and rinsed
150-200g hot-smoked salmon, flaked
75-100g gruyère cheese, grated
6-8 slices sourdough

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you're serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
  • If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium

CODDLED EGGS WITH WILD MUSHROOMS AND CREME FRAICHE



Coddled Eggs with Wild Mushrooms and Creme Fraiche image

The humble egg becomes a luxurious indulgence when coddled in creme fraiche. Wild mushrooms and fresh chervil add a rich, earthy aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

1/4 cup creme fraiche
4 large eggs
Coarse salt and freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
12 ounces assorted wild mushrooms or small button mushrooms
1 medium shallot, minced
3 tablespoons dry sherry
1 tablespoon unsalted butter
Fresh chervil, for garnish

Steps:

  • Preheat oven to 375 degrees. Place 1 tablespoon creme fraiche into each of four 6-ounce ramekins or ovenproof serving cups. Crack 1 egg into each ramekin, and season egg with salt and pepper. Place ramekins in a baking dish. Place on oven rack. Pour enough hot water into dish to reach 3/4 of the way up the sides of the ramekins. Bake until eggs are just set, about 14 minutes. (Whites should be firm and yolks runny.)
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, and cook, turning once, until tender, about 6 minutes. Add shallot, and cook until softened, about 2 minutes. Remove from heat. Add sherry. Return to heat. Cook until almost all of the liquid has evaporated, about 1 minute. Stir in butter. Season with salt and pepper.
  • Using an offset spatula, remove ramekins from dish. Divide the mushroom mixture among ramekins. Garnish with chervil, and serve immediately.

OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS



Oven-Coddled Eggs with Mashed Potatoes and Herbs image

There are two methods of coddling eggs. The first is to cook the egg in its shell, by immersing it in near-boiling water. The second method is to use an egg coddler, porcelain cup or ramekin with a lid used similarly to a bain-marie. The inside of the egg coddler is first buttered in order to flavour the egg and allow it to be...

Provided by Marsha Gardner

Categories     Other Main Dishes

Number Of Ingredients 10

1/2 c milk
1 bay leaf
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces
1/4 c shallots, finely chopped
2 Tbsp butter, unsalted
1 tsp rosemary sprigs, minced
1 tsp thyme, leaves, minced
6 large eggs
6-8 Tbsp parmigiano-reggiano, grated
2 Tbsp chives, fresh, chopped

Steps:

  • 1. Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
  • 2. Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • 3. Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.
  • 4. Coddled eggs served with bacon and raisin toast is a great brunch.

OVEN CODDLED EGGS W/NO WATER - 1933 RECIPE



OVEN CODDLED EGGS w/no water - 1933 recipe image

I found this egg recipe in an old 1933 cooking book. I had never heard of a oven coddled egg with no water...So as long as I was baking a cake and the oven was hot...Why NOT! It turned out perfect.... Now I can bake a cake and breakfast at the same time. How is that for ingunity????? LOL...Nancy...2/10/13

Provided by Nancy J. Patrykus

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 2

2 eggs
1 pyrex bowl

Steps:

  • 1. HEAT OVEN...300F.. I was baking a cake...and to kill 2 birds with one stone... I decided to have my breakfast at the same time! Place unbroken, eggs in a oven proof baking dish, with NO WATER! in the heated oven. Bake for 18-20 minutes. Take out, put eggs in a small bowl. Tap the top all around ,remove the top of shell, and use a spoon to remove the eggs. I had bacon and toast with these perfect coddled eggs!....YUMMY!

CODDLED EGGS WITH FINES HERBES



Coddled Eggs with Fines Herbes image

The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 11

1 slice whole-wheat bread, crusts removed, cut into 1/4-inch cubes, for garnish
Freshly ground pepper
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh chervil
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh flat-leaf parsley
4 large whole eggs
4 large egg whites
1 tablespoon plus 1 teaspoon heavy cream
1 teaspoon coarse salt
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Lightly coat four egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place bread cubes on baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from oven; set aside.
  • Line bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below rim of egg coddlers. Place pan over medium-high heat; bring water to a boil. Combine herbs in a small bowl, and mix well. Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add 1/4 teaspoon salt to each, and season with pepper. Screw lids on tightly.
  • Using tongs, carefully place egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover pan, and let stand 4 to 5 minutes. Remove coddlers from pan, and remove lids. Serve eggs in the coddlers. Top each with a few croutons, and garnish with remaining mixed herbs.

Nutrition Facts : Calories 127 g, Cholesterol 219 g, Fat 7 g, Protein 11 g, Sodium 628 g

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