Best Oven Coddled Eggs Wno Water Recipes

Oven-Coddled Eggs with Mashed Potatoes and Herbs image

Provided by Marsha Gardner

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.

Easy Coddled Eggs image

Provided by Dissie

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

Molly - Coddled Eggs image

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.

OVEN CODDLED EGGS w/no water - 1933 recipe image

Provided by Nancy J. Patrykus

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!