After Tuesday's post, I received tons of emails and comments about coddled eggs. We enjoy them so much, so I thought I'd share all I know about them.
First, you need an egg coddler to make them. Egg coddlers are fairly easy to find on Etsy and eBay, and some specialty kitchen stores stock them, too. We bought ours at Williams-Sonoma several years ago.
Next, you need to decide if you prefer to boil the eggs or bake them. I've never baked them before, but here is a wonderful recipe from Williams-Sonoma for baking coddled eggs.
Here is my recipe. I make four coddled eggs in four egg coddlers when I make them. Adjust the recipe according to the number of eggs you're making and the coddlers you have!
Easy Coddled Eggs
2 T butter
salt and pepper
1. Liberally spray the egg coddlers with non-stick cooking spray.
2. Slice your 2T butter thinly into 8 slices. Place one slice in the bottom of each coddler. Break each egg and place them in the coddlers. Add remaining butter slices on top of eggs, and season with salt and pepper. Replace lid.
3. Place coddlers in boiling water. Water should reach 2/3 from the top of the coddler. You do not want water getting inside it.
4. Boil for 8 minutes if the eggs are fresh from the fridge, six minutes if eggs are room temperature. (Add more cooking time if you're cooking two eggs in the coddler, maybe anywhere from two to four extra minutes.)
5. I like to eat my egg straight from the coddler. Mr. Art @ Home takes his egg out of the coddler and puts it on toast.
Some folks like to add herbs, spices, and cheese to their eggs, and some of the larger coddlers hold two eggs.