Comforting Coddled Eggs
have a couple of egg coddlers tucked at the back of the cupboard or on display somewhere, it is well worth putting them to use. They will showcase your newly laid eggs beautifully. Easy to use, they will allow you to make a lovely tempting dish for breakfast, or at tea time, or a light meal at any time of the day. Serve with soldiers of buttered toast.
Coddled eggs are ideal for invalids or anyone suffering from dreaded winter bugs.
If you haven’t used your coddlers for a while, give them a good wash in hot soapy water and dry thoroughly.
Coddlers can rattle a bit in the pan as the water simmers: try putting a small clean dishcloth in the bottom of the pan.
2 very fresh small or medium eggs: large ones will overflow Butter for greasing Pepper and salt to taste
Butter each coddler, including inside the lids, and carefully crack in the eggs. Season lightly and screw on the lids, but don’t over-tighten. Sit them in a pan and pour in enough boiling water to come halfway up the coddlers. Simmer for 7-8 minutes for small eggs, 10 minutes or longer for medium. Turn off the heat and, with the prongs of a fork, lift the coddlers out using the lifting rings. Set down on a heatproof surface and, protecting your hands with a cloth, unscrew the lids. Cool slightly and, once cool enough to handle, transfer to a serving plate with a spoon and buttered toast on the side. Overcooked on your first attempt? Don’t worry — you will know for next time and can rescue the situation and still have a tasty snack. Spoon the egg out of the coddler and mash roughly onto buttered toast. A shake or two of cajun seasoning makes it even tastier.
ABOVE: A coddler will showcase your new laid egg beautifullyBELOW: Rescued coddled eggs on toast