Coddled Eggs

Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups- ceramic cups with screw on lids available in kitchen- supply stores. Four- ounce baby- food jars can be used as well. Delicious prepared with just heavy cream and a light seasoning of salt and pepper, coddled eggs are particularly appealing when garnished with chopped herbs, onion, or cooked ham. Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rims of the coddlers. Place over medium- high heat. Bring to boil. Butter the bottom and sides of each coddler. Pour 1 half teaspoon heavy cream in each. Add one egg: season with salt and pepper. Screw on lids tightly. Place egg coddlers into boiling water. Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately. Back to How to Prepare Eggs