Com­fort­ing Cod­dled Eggs

Your Chickens - - Recipes -


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

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