Coddled Eggs

Tender and creamy, coddled eggs are made by gently steaming eggs until they are set. A touch of cream is often added for richness, as in our recipe, but it’s also common to see eggs coddled on their own with nothing but a drop of butter. They are perfect for pairing with toast points or soldiers and are a great alternative to boiled or poached eggs. Traditionally, coddled eggs are made in coddlers—petite, lidded containers designed for this very purpose—but you can also use 4-ounce baby food or canning jars with lids instead. Serve them as is or garnish with chopped herbs, onion, or crumbled bacon.

Coddling vs. Poaching

While the finished texture of coddled eggs is similar to that of poached eggs—both are cooked gently to achieve set whites with soft, runny yolks—there are a couple key differences. Poached eggs are added directly to barely simmering water, whereas coddled eggs are cooked in individual dishes or jars set in a water bath. When it comes to serving, coddled eggs can be presented to each diner in individual vessels, while poached eggs are typically served as a topper for eggs Benedict, salads, or toast. (Coddled eggs can be removed from their vessels and served atop other foods if desired.)

Equipment for Coddled Eggs

You'll need the following equipment to make coddled eggs at home:

Deep saucepan: Use a saucepan that's deep enough to hold the coddlers or jars and the water bath that surrounds them. If you don't have a matching lid for the pot, you can cover the saucepan with a baking sheet in step 4.

Kitchen towel: Placing a cloth kitchen towel in the bottom of the saucepan will help keep the jars from rattling around in the simmering water.

Coddlers or jars: Egg coddlers are small, heatproof lidded vessels designed specifically for this task, but small (4-ounce) canning jars or baby food jars with lids will work just as well. Note that using too wide a jar will result in a thinner coddled egg that may not cook as evenly.

Tongs: To avoid burning your hands when adding and removing the jars from the boiling water, use a sturdy set of tongs, preferably ones with silicone on the ends for the best grip. Canning tongs would also work.