CODDLED EGGS RECIPES

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CODDLED EGGS | WILLIAMS SONOMA



Coddled Eggs | Williams Sonoma image

Coddling is a gentle method of cooking that produces soft-cooked eggs. Perfect for a simple brunch, coddled eggs can be assembled the night before, then cooked in the oven just before serving, as described in this recipe.

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 4

4 tsp. unsalted butter, plus more for buttering<br>&nbsp; coddlers
8 eggs
4 tsp. heavy cream (optional)
8 Tbs. grated cheddar or other cheese, chopped<br>&nbsp;ham, crumbled cooked bacon, chopped<br>&nbsp;green onions or minced fresh herbs

Steps:

  • Butter 4 egg coddlers and place 1 tsp. butter in the bottom of each one. Break 2 eggs into each coddler. Top each with 1 tsp. cream and 2 Tbs. cheese, ham, bacon, green onions or herbs. Screw on the lids and refrigerate the coddlers overnight.
  • Preheat an oven to 350&#176;F.
  • Place the coddlers in a baking dish and pour in hot water to come halfway up the sides of the coddlers. Bake until the whites are just set and the yolks are runny, 25 to 30 minutes, or until done to your liking.
  • Using an oven mitt, remove the coddlers from the baking dish. Remove the lids and serve the eggs immediately in the coddlers.

PERFECT CODDLED EGG RECIPE | BON APPéTIT



Perfect Coddled Egg Recipe | Bon Appétit image

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Provided by Carla Lalli Music

Yield Makes 1 Servings

Number Of Ingredients 8

½ teaspoon unsalted butter
4 teaspoons heavy cream, divided
1 tablespoon finely chopped cooked ham
1 teaspoon thinly sliced chives
Kosher salt, freshly ground pepper
1 large egg
1 slice country-style bread, toasted, buttered
A coddler

Steps:

  • Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
  • Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
  • Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.

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