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Coddled Egg Recipes

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I was rooting around in my pantry this morning and turned up two egg coddlers. I had totally forgotten about them - haven't used them for eons.

I'm now eager to revisit coddled eggs. Anyone have any special recipes? I'm looking for something a little more adventurous than the old cheese and parsley approach.

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    1. I have large (2-egg) coddlers which I butter well, add one egg, some diced ham, shredded sharp cheddar, and one tablespoon of cream. Cover with boiling water and simmer 9 minutes. You can vary the type of cheese/ham you use.

      1. I love it to finish certain cream or broth based pastas. Here's one I've done (or at least is quite similar)

        http://www.ochef.com/r69.htm

        1. The OP and I are speaking of eggs cooked in covered china mugs (egg coddlers), not eggs that are coddled in the shell (briefly boiled) and used as an ingredient in caesar salad( a la daily unadventures) or in carbonara (adamclyde).

          1 Reply
          1. re: pikawicca

            Yes, you are correct. My coddlers are also 2-egg so I'll try your suggestion above. I don't remember adding cream so this will be an interesting experiment.

            I did a web search on coddled egg recipes and turned up a surprisingly large number, some of which I'll have to try. I think coddled eggs are a British thing more than an American thing.

          2. I like them with fontina, parmesan, and an assortment of fresh herbs (chives, parsley, basil). A little crumbled bacon or chopped sun-dried or chopped olives, too.