Everyone’s Coddling Their Eggs and You Should, Too
Move over, scrambled
If you’ve been hearing about coddled eggs everywhere, it’s for good reason: They’re damn delicious. And oh, they’re actually super easy to make--and almost impossible to screw up. Here’s everything you need to know.
What are coddled eggs? Coddling is very similar to poaching, but instead of dropping the egg directly into water, you first put it in a cup or jar. This way, your egg is cooked more gently, and you wind up with lusciously runny yolk (if that’s your thing).
What do I need? If you don’t have a coddler (like this one), you can use a porcelain or glass cup with a lid, like a small baby food jar.
Got it. Now how do I coddle? Once you’re good to go, close the lid and place into boiling water (the water should cover most of the coddler). Reduce the heat to a simmer and let the egg cook for about six to eight minutes, or until the whites have set.
What should I prep? Bring a pot of water to a boil and coat the inside of the coddler with butter. Crack an egg into the coddler and season to your liking. You can get fancy and add a ½ tablespoon of cream, finely chopped bacon, chives, veggies or cheese.
Awesome, that’s it? Pretty much! Take the coddler out of the water and serve immediately with some buttered toast, because you’ll need it to sop up the goodness. Happy coddling!