Recipe Coddled Eggs

[SatNavSaysStraightOn]

Hereto, you read it correctly, coddled eggs. I thought my oh had gone mad when he announced he wanted cobbled eggs at the weekend. A little searching online revealed it was actually cobbled eggs he meant and after a few minutes I had a rough idea on how to make them without specialist coddled eggs makers, yep they exist

What you need for the easy method minus special equipment.
A ramakin for each egg.
Foil
Salt and pepper
Cream or soya cream
Eggs
And finally a basin that will act as as bain marie to stand the ramakins in.

Method
Put a tablespoon of cream in the bottom of each ramekin being used.
Crack the egg into the ramekin
Add salt and pepper as needed
Wait for the cream to start to work to the top
Wrap the ramekin in foil, gathering it at the top
Stand the ramekin in the bain marie equivalent in boiling water up to the height of the egg minimum and put into a hot oven (roughly 200°C 400F Gas 6).
Ours took roughly 12 minutes to cook but they were very large duck eggs, so aim for 10 minutes. The ideas is that the yolk is still runny but the whites are cooked.

Serve immediately over toast!

 

[elles-belles]

This sounds nice and easy enough to do! I have been slowly trying to re-introduce eggs back in my diet but it hasn't been a breeze! I get a bit nauseated from them but I am so eager to try this out... in fact I think I'll try it later on today. Thanks for the share.

 

[Delftse Post]

I remember my Grandmother making me coddled eggs 40 years ago. She had egg coddlers that were used just for that. No cream though. It was just an egg cracked into the coddler and then cooked in a bain marie.

 

[Berties]

we still have a egg coddler ,they are known as a pipkin,i used to make baked eggs 30 years ago whilst doing my chef training ,we used to do various types ,spinach and cheese ,white truffle ,lardons of bacon,fine herbs,the list goes on,you can use a under cooked coddled egg to make a traditional Caesar dressing