Instructions

1
Bring a pot of water to a gentle simmer. The water should be deep enough to come halfway up your coddling cups or ramekins.
2
Butter the inside of coddling cups, ramekins, or small heatproof dishes thoroughly to prevent sticking.
3
Crack the eggs into the prepared cups. Add a tablespoon of cream if desired, and season lightly with salt and white pepper.
4
Cover each cup tightly with its lid, aluminum foil, or small plates to create a seal.
5
Carefully place the covered cups into the simmering water bath. The water should come about halfway up the sides of the cups.
6
Cook for 4-6 minutes for soft, creamy eggs, or up to 8 minutes for firmer texture. The timing depends on your preferred consistency.
7
Carefully remove the cups from the water bath and let cool for 1 minute. Garnish with fresh herbs if desired and serve immediately with buttered toast points.

Coddled Egg

Ingredients