Food & Cooking Recipes Breakfast & Brunch Recipes Coddled Eggs 4.4 (36) These gently steamed eggs are tender, creamy, and a perfect pairing for toast. Close Credit: Jacob Fox Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 4 Jump to recipe 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. How to Make Soft-Boiled Eggs Two Ways 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 pieces of 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 3. Kitchen towel: Placing a kitchen towel in the bottom of the saucepan will help keep the jars from rattling around as the water comes to a boil. Coddlers or jars: If you happen to have coddlers, now is the perfect time to use them. Otherwise, you can use four-ounce canning jars or baby food jars with lids. Using too wide a jar will result in a thin 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 here as well. Place the coddlers or jars in the empty saucepan before adding the water to make sure there will be enough to come just below the rim of each vessel; remove them before bringing the water to a boil. Directions Credit: Jacob Fox Line saucepan and fill with water; bring to a boil: Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil. Prep coddlers: Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Credit: Jacob Fox Fill coddlers and secure lids; add to water: Add one egg to each coddler; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water. Credit: Jacob Fox Credit: Jacob Fox Simmer eggs, then let stand: Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Credit: Jacob Fox Remove and serve: Remove coddlers from water, unscrew lids, and serve immediately. Credit: Jacob Fox How to Serve Coddled Eggs Thanks to their soft-set whites and runny yolks, coddled eggs are perfect for serving with toast. To make dipping extra easy, cut toast pieces into smaller triangles or strips (known as toast soldiers). Serve coddled eggs plain or top them with minced herbs like chives or basil, crumbled bacon, minced onion, or diced tomato after cooking. (You can also add any of these components to the vessel before cracking in the egg, if desired.) When making them for company, try putting out an assortment of toppings and letting each guest customize their own coddled eggs. Coddled eggs are best served immediately as the residual heat from the vessel will cause them to continue to set up as they sit. How to Store Coddled Eggs Coddled eggs are best eaten right after they're made, but leftovers can be cooled to room temperature and refrigerated for up to 2 days. 5 More Egg Recipes to Try Parmesan Fried Eggs With Bitter Greens Ham and Egg Crepe Squares Savory Oatmeal and Soft-Cooked Egg Bacon, Egg, and Toast Cups Egg-and-Miso Breakfast Soup Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.