Coddling cups can be fairly expensive, especially the vintage ones that you may be lucky enough to find in an antique store, or a modern version in a gourmet kitchen store or high end boutique. We can replicate this 1850s recipe using heat proof mason jars with lids.
Making coddled eggs is easy with little hands on time and are ready to serve within 10 minutes. You can make one or multiple servings at the same time. The eggs can be eaten from the jars as a take along breakfast or slipped out of the jars over toast, hash or seasoned yogurt for a fancier presentation.
What you need:
1 Eggs (per jar)
1/2 T. Cream (per jar)
Dollop Butter (per jar)
Seasoning (to taste)
Fresh Herbs (chopped)
Small mason jars with lids ( I used 4 oz. Jelly Jars)
Directions:
Generously butter the inside of each jar. Pour the cream into the jars, carefully crack an egg into each jar. Cap with the lid, just finger tight. Bring a sauce pan of water to a boil, just deep enough to come up half way on the jars when the jars are lowered into the water. Boil 3-5 minutes. Remove the saucepan from the heat and cover the sauce pan with a lid. Allow the coddled eggs to remain in the hot water for another 7-8 minutes. Carefully remove the jars from the hot water with tongs, and remove the lids using a hot pad. Season to taste and top with fresh herbs
Serving Suggestion: . Serve in the jars along with toast or fruit. Or tip out of the jars onto a slice of toast, bagel or English muffin or Slip out of the jar onto a bed of seasoned yogurt cheese or hash.
Caution: The eggs are cooked, however soft serve eggs may not be suitable for young children, the elderly or those with compromised immune systems.
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Reader Comments:
S. Powell-- I made coddled eggs last week from your article and they were so good. But just a once a week breakfast! That cream..... so good though.