Tender and Creamy Coddled Eggs Deserve a Place in Your Breakfast Rotation (2024)

Coddled Eggs are made by gently steaming eggs until they are tender, creamy, and set. A touch of cream is often added for richness, like 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 top with chopped herbs, onion, or crumbled bacon after cooking.

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. (It's worth noting that coddled eggs can be transferred out of their vessels and served atop other items if desired.)

Equipment Needed 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 of 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.

1. 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.

2. Fill coddlers and secure lids; add to water:

   Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.

3. 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. Remove coddlers from water, unscrew lids, and serve immediately.

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.) For a fun treat for company, try putting out an assortment of toppings and letting each guest customize their own coddled eggs.

Note: Coddled eggs are best served immediately as the residual heat from the vessel will cause them to continue to set up as they sit.

Storage

While coddled eggs are best eaten right after they're made, leftovers can be cooled to room temperature and refrigerated for up to 2 days.

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• Parmesan Fried Eggs With Bitter Greens
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