Egg Coddlers are manufactured in Royal Worcester fireproof hard porcelain. Porcelain is a true cookware material impervious to boiling water with excellent thermal shock resistance properties.
During cooking the Egg Coddler should not be totally submerged in boiling water. Stand the Egg Coddler in a pan of boiling water taking care that the water level only reaches halfway up the porcelain body of the coddler to ensure gentle cooking of the egg.
Egg Coddlers should not be be used in a microwave oven or exposed to a naked flame.
Egg Coddlers are also ideal for heating baby foods.
Recipes
Egg
1egg
½ teaspoon butter
Salt and pepper
- Lightly butter the inside of the cup.Break eggs into it.
- Add butter, salt and pepper for flavour.
- Screw on lid.
- Cook for ten minutes in boiling water.
- Lift cup from water by grasp the whole cover.
If eggs are not cooked enough, replace the lid and return the coddler to the boiling water.For variety, add flaked fish, cheese, herbs, chopped ham, mushroom, etc. to the egg.
Ham and egg
1egg
½ teaspoon butter
1/2oz (15g)Cooked ham
Salt and pepper
- Butter the inside of the coddler and metal lid
- Cut the ham into fine strips and line the coddler with the ham.
- Add the egg, season with salt and pepper
- Screw on lid and stand coddler in a pan of boiling water taking care that the water level only reaches halfway up the porcelain body.
- Simmer for 7-8 mins.
Farmhouse Egg
1 egg
2 tsp chopped onion
Salt and pepper
Chopped mushroom
1 tblsp chopped bacon
1/4 tsp butter
1/4 oz Gruyère cheese
- Butter the inside of the egg coddler and the lid.
- Fry the bacon strips, add onion and mushroom, cover and cook for a few minutes.
- Place mixture into the egg coddler, add the egg and stir.
- Season with salt and pepper and place a slice of gruyère on top.
- Screw on lid and stand in a pan of boiling water taking care the water level only reaches halfway up the coddler.
- Simmer for approximately 10 minutes.
Egg Baron
1 egg
1/4 tsp butter
Salt and pepper
1 1/2 tblsp sliced mushroom
1 tblsp chicken liver paté
- Butter the inside of the egg coddler and the lid.
- Put the mushrooms into the bottom of the coddler, add the egg and season with salt and pepper.
- Add the paté.
- Screw on lid and stand in a pan of boiling water taking care the water level only reaches halfway up the coddler.
- Simmer for approximately 10 minutes.
Egg with Herbs
1 egg
1/4 tsp butter 1tsp chopped parsley
Salt and pepper
1 tsp chopped chives
- Butter the inside of the egg coddler and the lid.
- Beat the egg with parsley and chives, season to taste with salt and pepper and pour into the coddler.
- Screw on the lid and stand in a pan of boiling water taking care that the water level only reaches halfway up the coddler.
- Simmer for approximately 10 minutes.
