Do you even know what coddled eggs are? I didn’t until recently. Basically it means to cook eggs gently in slightly boiling water. Today most people will use a ramekin to cook the coddled eggs in, but, if you can use an actual coddler it cannot be beat. Coddled eggs have become my favourite way to have eggs, and I am sure you will feel the same way.
A basic coddled egg is just the egg in a buttered coddler but I like to take it up a level by adding a little cream, bacon, cheese and spring onions.
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Where to find egg coddlers?
So where would you find an egg coddler? If you would like one like the ones you see in this blog then try looking in antique shops, second hand shops or online. They will more than likely be with the china, I am sure you have seen them before without realizing.
They do tend to look like a sugar dish, but once you know what they are you will start noticing them.
If you want a more modern looking coddler, here is a couple of links you may want to check out. Option 1, option 2.
Ingredients for coddled eggs
- Eggs. Any size chicken egg will work for this recipe
- Butter. To grease the egg coddlers, I find melted butter works the best.
- Bacon. Try using smoked streaky bacon.
- Cheese. This again can be your own choice but I recommend using a sharp cheddar.
- Spring onions.
- Salt and black pepper to taste.
How to make Coddled eggs
Prep
Begin by cooking your bacon. This can be done in a number of ways, a grill/broiler, air fryer or in a frying pan. Choose whichever method you prefer. If you have an air fryer this has to be my favourite way to cook bacon.
Once the bacon is cooked let it cool slightly, then cut it up into tiny bite sized pieces. Put to one side until needed.
Add water to a cooking pot. We need enough water so that the comes up to just under the lid of the coddler. I find placing the coddlers in the pot first then add in the water helps to get the perfect level.
Bring the water up to the boil. Once it is boiling reduce the heat so that it is a gentle soft boil.
While the water is heating prepare the coddlers.
Melt a small knob of butter in the microwave or over the stove. Then using a basting brush or some paper towel brush the melted butter inside the coddler. This is to make the coddler easier to clean, trust me do not skip this step. I have made that mistake before.
In the bottom of the coddler add the bacon, then the cheese.
Crack an egg over the top of the cheese.
Sprinkle over some finely chopped spring onions on the egg.
Add a little salt and pepper.
Pour some whipping cream into the coddler so that it is nearly full, but not quite. Don’t over fill the coddlers.
Cooking
Screw the lids on and then carefully place each coddler into the water. Set the timer for 8 minutes. If the pot needs more water then top it up.
You want to try and keep the water at that gentle boil. I find that a medium heat setting does this well.
After cooking for eight minutes, very carefully remove the coddlers for the water. You can use a tea towel or something similar to lift them out with, the tops will be very hot. Set them on the counter and leave to cool for a few minutes.
Serving the coddled eggs
While they are cooling make some toast. After you have buttered your toast, cut it into strips, we call them soldiers in our house.
To eat the coddled eggs Carefully unscrew the lids, watch they could still be quite hot. Mix the creamy eggs bacon and cheese together and dip each toast strip into the creamy eggs and enjoy.
So how did it go? How do you like the coddled eggs?
Coddled eggs, with cheese and bacon
Coddled eggs are an amazing way to have eggs. This recipe takes them to another level with the bacon cheese and cream. Enjoy with toast soldiers.
Ingredients
- 4 eggs
- 1 tbsp melted butter
- 2 Rashers smoked streaky bacon
- 4 tbsp Grated cheddar cheese
- 1 Spring onion finely chopped.
- Salt and pepper to taste
Instructions
- Begin by cooking your bacon. This can be done in a number of ways, a grill/broiler, air fryer or in a frying pan. Choose whichever method you prefer.
- Once the bacon is cooked let it cool slightly, then cut it up into tiny bite sized pieces. Put to one side until needed.
- Add water to a cooking pot. We need enough water so that the comes up to just under the lid of the coddler. I find placing the coddlers in the pot first then add in the water helps to get the perfect level.
- Bring the water up to the boil. Once it is boiling reduce the heat so that it is a gentle soft boil.
- Melt a small knob of butter in the microwave or over the stove. Then using a basting brush or some paper towel brush the melted butter inside each of the coddlers. This is to make the coddler easier to clean, trust me do not skip this step. I have made that mistake before.
- In the bottom of the buttered coddler add the bacon, then the cheese.
- Crack an egg over the top of the cheese.
- Sprinkle some finely chopped spring onions on the egg.
- Add a little salt and pepper.
- Pour some whipping cream into the coddler so that it is nearly full, but not quite. Don't over fill the coddlers.
- Screw the lids on and then carefully place each coddler into the water. Set the timer for 8 minutes. If the pot needs more water then top it up. Try to keep the water at that gentle boil. I find a medium heat setting does this well.
- After eight minutes very carefully remove the coddlers from the water, the tops are really hot so be very careful. Set them on the counter and leave to cool for a few minutes.
- While they are cooling make some toast. Butter your toast and cut it into strips, we call them soldiers in our house.
You will need four coddlers for this recipe.
To eat the coddled eggs Carefully unscrew the lids, watch they could still be quite hot. Using a teaspoon mix the creamy eggs bacon and cheese together. Then dip each toast strip into the creamy eggs and enjoy.
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