Coddled Eggs Recipe (5 Minutes) (EASY) - Wholesome Yum (2024)

I love learning how to cook new egg recipes, and these coddled eggs are one of the fastest ways… you can make them in 5 minutes or less. If you’re sitting there asking, “What are coddled eggs?”, you are not alone! A lot of people haven’t heard of them (I hadn’t either) and I’m about to tell you: this coddled egg recipe is one of the best-kept secrets in the breakfast world.

I learned how to coddle an egg years ago on a trip to Northern Minnesota near Lake Superior, on a romantic trip with my husband. After a day of hiking and an evening observing the star-studded sky and talking into the night, we woke up to a perfect homemade breakfast prepared by the host of our tiny B&B… coddled eggs. Intrigued, I asked her for more details, and she was happy to share what coddled eggs are, how she made them, and what pan to use.

What Is A Coddled Egg?

Similar to baked eggs or poached eggs, a coddled egg (a.k.a. eggs en cocotte) is an egg that has been gently cooked so the whites are firm but not hard, and the yolk is soft and slightly runny. It’s typically cooked by submerging it in hot water in a shallow container, called an egg coddler. This style of cooking eggs originated in England in the 1800s.

Why You’ll Love This Coddled Eggs Recipe

• Delicate yet firm whites (never rubbery!)
• Perfect runny yolks (or firmer yolks if that’s how you like them)
• Easy to make using an egg coddler
• Done in just 5 minutes
• Naturally healthy, low carb, and gluten-free
• Customizable with any toppings you like

Types Of Egg Coddlers

Many egg coddlers on the market are called “egg poachers,” possibly because more people are familiar with poaching. All of these are actually coddlers, not poachers, because poaching eggs involves dropping the eggs directly into the water, whereas coddled eggs cook in a vessel partially submerged in water. Here are the options you have for egg coddlers:

• Large Pan For Multiple Eggs – Eager to replicate the coddled eggs recipe from the bed and breakfast, I ordered this egg coddler immediately when I got home and impatiently awaited its arrival. It’s the same kind the host used at the B&B and I love that I can make up to 6 eggs at a time with it..
• Porcelain Single Coddler – This one is perfect for making a single serving.
• Silicone Coddler Cups – These cups are multi-functional, so you could also use them as a cake, dessert, or jelly mold.

Ingredients & Substitutions

Here I explain the best ingredients for coddled eggs, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Eggs – I used large eggs. The size of your eggs is not too important, but the time can vary slightly depending on the size of the eggs. It will be a longer cooking time for larger eggs or shorter for smaller eggs. Make sure the eggs are cold, not room temperature, which will prevent the yolks from overcooking.
• Seasoning – I seasoned these eggs with sea salt and black pepper, but you could use other seasonings such as garlic powder if you prefer.
• Shredded Cheese– I used shredded cheddar cheese, but you could use colby cheese, mozzarella cheese, or any shredded cheese you prefer. Crumbled cheeses, such as feta, goat cheese, or blue cheese also work great.
• Fresh Herbs– Although optional, fresh herbs add a bright color and oniony flavor. I used fresh chives, but you could use other chopped herbs as well, such as basil, thyme, or parsley.
• Cooking Fat – You’ll need something to grease the inside of the egg cups so they won’t stick. Butter, ghee, or any kind of cooking oil will work here.

See more variations below for other toppings and add-ins!

How To Coddle An Egg

This section shows how to make coddled eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Grease the cups. Grease individual egg cups in an egg coddler pan.
2. Boil water. Pour about 1/2 an inch of water in the egg pan. (Don’t add the top section yet with the egg cups.) Using the coddler below, this will be enough water to partially submerge the bottoms of the cups once you add them. Bring the water to a boil over medium-high heat, then reduce to a rolling simmer.
3. Add the egg coddler cups and eggs. Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper.
4. Add toppings. Sprinkled on shredded cheese, chivs, or any other toppings, if using.

5. Cook. Cover with the lid and let the coddled eggs cook until they reach your desired doneness.
6. Remove. Turn off heat. Useheatproof glovesor oven mitts to lift egg cups out of the coddler. Slide a small silicone spatula around the edge of each one to release and transfer to a serving plate.

How Long To Coddle An Egg?

Egg coddling time depends on how you like your yolks. Cook for 4-5 minutes for runny yolks or 5-7 minutes for firmer yolks.

What Is The Difference Between A Coddled Egg Vs. A Poached Egg?

Coddled eggs are similar to poached eggs in that both have a gently firm white and runny yolk. However, poached eggs are cooked by dropping the egg in water to cook them and coddled eggs are cooked in a coddler.

Recipe Variations

• Cajun – Make these eggs a little spicy. Simply sprinkle 2 teaspoons of Cajun seasoning onto the eggs before cooking.
• Italian – Add 2 teaspoons of Italian seasoning instead of the chives.
• Garlic Parmesan – Add a blend of sauteed minced garlic, Italian seasoning (or fresh herbs like parsley and chives), and shredded parmesan cheese onto the raw eggs.
• Add Meat – Add diced ham, chorizo, or cooked sausage to the egg cups before adding the eggs. You can also add crumbled oven baked bacon on top of the eggs before cooking.
• Add Veggies – Fill the cups 1/4 way with sauteed spinach or your favorite roasted vegetables before adding the eggs.
• Mexican – Top your eggs with salsa verde for a spicy kick.

Storage Instructions

• Store: If you have leftover eggs, store them in the refrigerator in an airtight container for up to 2-3 days. Freezing is not recommended, as the texture will change.
• Reheat: Warming in the microwave is the easiest. I find that the yolks stay runny if I only heat them for 10-20 seconds. You can also try reheating the eggs in the egg coddler again.

What To Serve With Coddled Eggs

You can’t have an egg with out something to go with it! Take your cozy morning meal to the next level with these delicious pairings:

• Breakfast Meats – Like any great breakfast recipe, this dish pairs well withbacon in the oven (orair fryer bacon), lighter air fryer turkey bacon, sausage patties, or even air fryer sausage.
• Healthy Muffins – Try eggs with chocolate protein muffins, surprisingly keto blueberry muffins, or naturally sweetened chocolate chip banana muffins for a sweet and savory combo.
• Pancakes & Waffles – Round out this dish withbanana oat pancakes (my kids’ all-time favorite breakfast!), low carb pancakes, orhealthy protein waffles.

More Easy Egg Recipes

If you’re a fan of easy egg breakfasts, you might also want to check out: