EGG CODDLER CUP RECIPES

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CODDLED EGGS | MARTHA STEWART



Coddled Eggs | Martha Stewart 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     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.

CODDLED EGGS IN TEACUPS RECIPE | MARTHA STEWART



Coddled Eggs in Teacups Recipe | Martha Stewart 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     Breakfast & Brunch Recipes

Total Time 25 minutes

Prep Time 5 minutes

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, CholesterolContent 214 g, FiberContent 12 g, ProteinContent 1 g, SaturatedFatContent 3 g, SodiumContent 587 g

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CODDLED EGGS IN TEACUPS RECIPE | MARTHA STEWART
A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.
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Reviews 0
Total Time 25 minutes
Category Breakfast & Brunch Recipes
Calories 243 g per serving
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