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Coddled Eggs in Teacups


A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2010


  • 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


  1. 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.

  2. 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.

  3. Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

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