If you’ve never tried coddled eggs before, you don’t know what you’re missing! They are truly delicious. If you don’t own any coddlers, you can take a tip from MarthaStewart.com and use baby food jars. We’ve given you the basic recipe but they sky – and the size of your coddler – is the limit when it comes to add ins. We used fresh chives and dairy free cheese but you can really add anything you’d like, as long as it fits and you can get the lid on the coddler.
Ingredients – Serves 1. Double as Necessary
1 standard size egg or 2 pullet eggs or 3 bantam eggs
2 large pinches of cheddar cheese – we used dairy free Daiya cheddar
1 tablespoon freshly snipped/chopped chives
Salt and pepper to taste.
Place a saucepan with at least 2 inches of water in it on the stovetop. Turn the heat up high and let it come to a boil.
Spray or butter the inside of your egg coddler.
Break your egg(s) into the coddler. Top with the cheddar cheese and fresh chives, salt and pepper, and any optional additions. You can leave your eggs whole or you can scramble things together in the coddler.
Screw the lid onto the coddler lower it into the boiling water. Turn the heat down to a simmer and cook for 5-10 minutes, depending on how well you like your eggs cook. I cooked until about 6 and 1/2 minutes and my egg was perfect. Fully cooked with a soft yolk. Turn off the heat and let the coddler sit in the water for a few more minutes. Remove coddler and allow to further cool before serving.
Serve coddled eggs, in their coddlers, with toast. Enjoy!