Food & Cooking Recipes Breakfast & Brunch Recipes Coddled Eggs in Teacups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat. Ingredients 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 Directions 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. Rate it Print