Perfect Coddled Egg Food

PERFECT CODDLED EGG

Steps:

• Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
• Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
• Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.

MOLLY - CODDLED EGGS

Steps:

• Preheat oven to 180°C.
• Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine.
• Crack in an egg add the cream and top with the cheese.
• In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin.
• bake for 12 - 15 minutes until the eggs are lightly set.

SMOKED SALMON CODDLED EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you're serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
• If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

EASY CODDLED EGGS

Steps:

• Line a deep skillet with 2 layers of paper towels and fill with 1 to 2 inches of water, bring to a boil.
• Break one egg into each buttered ramekin and season with salt and pepper to taste. Pour 2 tsp of heavy cream around each unbroken egg yolk.
• Sprinkle with 2 tsp of grated cheese.
• Place all 4 ramekins in skillet and turn down heat so water is simmering. Cover and steam eggs for 4-6 minutes or until whites are set. If you like runny yolks, serve now. If you like yolks cooked longer, then continue to steam a little longer.
• Garnish with your favorite toppings (salsa, crumbled bacon, etc.).