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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

95 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 41
  • 2 star values: 22
  • 1 star values: 2
Rating: 5 stars
Havent tried this yet but I now have 2 pretty official egg coddlers bought in antique stores. They were made in England of porcelain and now I can't wait to try it, tomorrow being Sunday, the only day of the week we have eggs for breakfast!
Rating: Unrated
I have always wanted to try coddled eggs.. Been told and read they are much better than your traditional ways of poaching and wanted to try it. Being a senior I couldn't afford the prices being charged online and in stores. So I purchased mini canning jars from the Dollarama.. Made this morning for breakfast. Added cream, little chopped bacon, cheddar cheese and was very pleased with the results.. I am greatful for your jar tip and pleased with the end result of a perfect breakfast for one..