RECIPE FOR CODDLED EGGS RECIPES
CODDLED EGGS | MARTHA STEWART
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
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 RECIPE - FOOD.COM
Our update of a classic. Easy peasy great for a meal for one when you cant be bothered! Serve with hot buttered granary toast.
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 201.7, FatContent 15.9, SaturatedFatContent 8.7, CholesterolContent 222.2, SodiumContent 232.5, CarbohydrateContent 1.2, FiberContent 0, SugarContent 0.3, ProteinContent 12.9
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