Coddled eggs are just so incredibly easy to make! If you’ve ever wondered how to coddle eggs, wonder no more. Just get yourself an inexpensive coddler, splurge on an elegant Royal Worcester egg coddler, or just use a small ramekin.
A few years ago, my friend Marie gave me an egg coddler.
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It was made by Royal Worcester and had lovely birds on the porcelain cup. I bought myself another when I was in the UK, and have been coddling eggs ever since. Now I want to tell you everything you could ever want to know about coddled eggs!
What is an Egg Coddler?
Egg coddlers are simply porcelain or glass containers that allow the egg to be soft-cooked without being placed directly into water. As you can see from the photo above, there are some very pretty egg coddlers; the most iconic British ones being made by Royal Worcester. The egg is cracked into the coddler, the top is screwed on and then placed into a pot with water to cook. It’s a very simple process to coddle eggs as you’ll see below.
According to the Museum of Royal Worcester, there is no record of who invented coddlers or the first manufacturer, but they became popular in the 1880s. You can read more on the history of egg coddlers. Small egg coddlers accommodate one egg, but I’ve learned that there are larger ones to coddle two eggs at a time.
You may also enjoy dippy eggs (soft-boiled) and soldiers!
What is the Difference Between a Poached Egg and Coddled Egg?
Coddled eggs are cooked inside their own little “pots”, so the egg never touches the water, unlike poached eggs which are cooked directly in water. Ouefs en cocotte is the French name for eggs in pots which could refer to coddled or baked eggs.
How do you eat Coddled Eggs?
You can eat coddled eggs as you would a soft-boiled egg in an egg cup. I love to make “soldiers” with toast and dip them into the soft yolk.
Or you can empty the egg onto a piece of buttered toast and eat it this way.
Good bread is a game-changer, though.
If you don’t have a proper egg coddler, no problem. Just use a ramekin to coddle your eggs (I’ll show you below) and your eggs will look like this. Who’s hungry?
How to Coddle Eggs
(with and without a coddler)
FULL PRINTABLE DIRECTIONS BELOW
Coddled Eggs Using Coddlers.
Put some water into a small pot and add the coddlers, just to check the level of the water. Make sure the water is halfway up the coddler. The coddlers are NOT submerged when cooking the eggs.
Butter the inside of the coddler using your finger. Do I need to tell you to wash your hands first? 😂
Crack the egg into the coddler.
Repeat with the other coddler if using two, and then add seasonings (and other ingredients if you choose, like a bit of butter, some cheese, ham, herbs, etc.)
Screw on the lid.
Bring the water in the pot to a boil and carefully add the coddlers. (I had to take the pot off the stove to take a photo, but the water was boiling.)
Note: Norma kindly noted in the comments that the ring on top is only to be used to lifting the coddlers, do not use it to twist the top open.
Simmer for about 7 to 9 minutes, or until cooked to your liking. The nice thing about using a coddler is that you can check to see if the egg is ready, and if it’s not, you can just continue cooking a bit more, unlike soft boiled eggs. Serve with toast.
Delicious!
Coddled Eggs Using Ramekins.
Place the ramekins into a pot and fill with water so it reaches halfway up the ramekins. Remove the ramekins and butter them inside.
Crack the an egg into each ramekin. Add seasonings and other ingredients as desired.
Bring the pot of water to a boil, then carefully place the ramekins into the pot. (Again, the water was boiling, but I had to take it off the stove to take a photo!)
Put the lid on the pot for the first 2 minutes (just to help cook the top) and continue to cook for about 5 minutes with the lid off. It’s easy to see when the egg is cooked to your liking. CAREFULLY remove the ramekins from the pot. I used tongs, but even better, I recently bought this handy tool for helping take things in and out of my airfryer, and it works brilliantly for this, too. Things are much less likely to slip.
Using a small spatula, you can loosen the egg from the ramekin if you don’t want to eat it in the ramekin.
Then place the egg onto a plate or a piece of toast to enjoy!
Isn’t this a perfect breakfast or lunch (or dinner? I won’t tell)!
And I mean perfect.
Now I’m just teasing you! :)
Heck, do you even need a fork and knife? I don’t think so!
Are you an egg lover? What about this fancy Eggs Royale recipe from Cynthia at What a Girl Eats?
And if you want to throw all caution to the wind, try my fried bread recipe! It’s soooo good!
Coddled Eggs (How to Coddle Eggs - Easy Directions)
How to coddle eggs, with easy step by step instructions.
Ingredients
- butter (to rub inside the coddlers)
- 2 eggs
- salt and pepper
- (add other ingredients as desired: another dab of butter on top, some cheese, ham, green onions, herbs, etc.)
Instructions
Coddled Eggs Using Coddlers.
- Put some water into a small pot and add the coddlers, just to check the level of the water. Make sure the water is halfway up the coddler. The coddlers are NOT submerged when cooking the eggs.
- Butter the inside of the coddler using your finger. Do I need to tell you to wash your hands first? 😂 Crack the egg into the coddler.
- Repeat with the other coddler if using two, and then add seasonings (and other ingredients if you choose, like a bit of butter, some cheese, ham, herbs, etc.) Screw on the lid.
- Bring the water in the pot to a boil and carefully add the coddlers.
- Simmer for about 7 to 9 minutes, or until cooked to your liking. The nice thing about using a coddler is that you can check to see if the egg is ready, and if it's not, you can just continue cooking a bit more, unlike soft boiled eggs. Serve with toast.
Coddled Eggs Using Ramekins.
- Place the ramekins into a pot and fill with water so it reaches halfway up the ramekins. Remove the ramekins and butter them inside.
- Crack the an egg into each ramekin. Add seasonings and other ingredients as desired.
- Bring the pot of water to a boil, then carefully place the ramekins into the pot.
- Put the lid on the pot for the first 2 minutes (just to help cook the top) and continue to cook for about 5 minutes with the lid off.. It's easy to see when the egg is cooked to your liking. CAREFULLY remove the ramekins from the pot. I used tongs, but even better, I recently bought this handy tool for helping take things in and out of my airfryer, and it works brilliantly for this, too. Things are much less likely to slip.
- Using a small spatula, you can loosen the egg from the ramekin if you don't want to eat it in the ramekin. Then place the egg onto a plate or a piece of toast to enjoy!
Notes
- Don't forget to customize those coddled eggs with your favorite flavors of herbs, chopped bacon and more.
- Norma kindly noted in the comments that the ring on top is only to be used to lifting the coddlers, do not use it to twist the top open.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 201mgSodium: 264mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
Nutrition information is only estimated.
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What size ramekins should be used – 3 oz or 4 oz? Thanks!
Both will work! :)
I find your instructions are enigmatic. You say not to use the ring to open but you don’t say how. You also say one can check the egg to see if it is done to your liking…how can you see through the metal cover? Please review and renew your instructions.
Goodness, sorry I didn’t explain in detail as to your specifications.
“Don’t use the ring to open” meaning it’s not meant to be used as a grip to twist the top as it can break. Do you know how you open and close a jar of jam? Open the coddler like that: twist the lid.
“Check to see when the egg is done” = OPEN THE CODDLER AND LOOK (see above instructions).
That was brilliant
The original instructions from Royal Worcester are that the coddlers are to be placed in enough boiling water to cover the coddler while cooking.
Not necessary for perfect results, though, Eileen. That makes it even more difficult to handle the coddlers. Nothing wrong with using less water (as you will see from the results, if you give is a try).
How do you know that the white nearest the yolk is completely cooked? I can’t eat an egg when the outer white is completely cooked and you cut into the yolk and the white near the yolk is not cooked.
It’s pretty easy to tell by looking at it, Gloria. The nice thing is if you test it with a spoon and it’s not done enough for you, you can keep cooking it longer. I’ve never had an issue though (I can’t have my whites raw, either). Good luck!
hi Cristina!
I just discovered your website looking for cuddled egg recipe and then I saw your fried bread recipe.
I wanted to introduce you to fried dough from my culture Trinidad and Tobago here’s a recipe please give it a try they can find many other recipes on line we call it Fry bake.
https://youtu.be/tbJ0tG28ijQ?si=BY0jesNrhTYrdbso
love always,
@darrel3000
Looks delicious, Darrel! Thank you!
I just wanted to say that you might want to add to your recipe that the small handles on the top of the coddlers should not be used to unscrew the coddlers. The rings at the top are just be used to remove the coddlers from the hot water. Perhaps you said this already and I overlooked it, if so, I apologize for the confusion . Your recipe was very helpful to me. My mother gave me a couple of coddlers when my first child was born almost 40 years ago. I just remember from the written instructions that came with the coddlers that they suggested not unscrewing the lids using the O-rings attached to the top. I used your recipe to make coddled eggs for my husband this morning. I’ve still got the coddlers that my mother gave me.
Hi Norma, thank you for sending this, I didn’t say that, but I will add it. You’re correct, it should not be used to open the tops. I’m glad you used your mother’s coddlers, that’s just lovely. Thank you again, I appreciate you taking the time to help others (and me)! CC
I recently stayed at a B&B where the hostess made us coddled eggs as part of our breakfast. Delicious! I haven’t yet made this recipe but am glad to have it. I enjoy eggs particularly for breakfast and am always on the lookout for tasty recipes.
Awesome, Nancy! Good luck on the giveaway!
I LOVE EGGS!
My favorite are coddled or poached on toast with Asparagus! ❤️
To be honest I will eat them anyway they are made!
I have to try the coddled egg. When I was a waitress a customer asked for a french egg. I had to ask how this was prepared. The cook did not know. I have been soft frying my egg and placing it on buttered fried toast. This is my favorite way to eat and preparre eggs.