Perfectly Coddled Eggs 🍳
Equipment
- Egg Coddler Pan
Ingredients
- 6 large Eggs cold
- 3/4 teaspoon Sea salt
- 3/8 teaspoon Black pepper
- 6 tablespoons Shredded cheddar cheese optional
- 6 teaspoons Chopped fresh chives optional
- 1 teaspoon Butter or cooking oil for greasing cups
Instructions
- Gently grease the inside of each egg cup in your egg coddler pan with a tiny bit of butter or cooking oil to prevent sticking.
- Pour about a 1/2 inch of water into the main coddler pan (make sure the egg cup section isn't in yet!). Bring this water to a boil over medium-high heat, then reduce the heat to a gentle, rolling simmer.
- Once the water is simmering, carefully place the top section with the greased egg cups into their holders. Crack one cold egg into each cup. Season each egg with a pinch of sea salt and black pepper.
- If you're using them, sprinkle the shredded cheddar cheese and/or chopped fresh chives evenly over the eggs.
- Cover the coddler with its lid and let the eggs cook for 4-5 minutes. This timing gives you beautifully set whites and wonderfully runny yolks. If you prefer your yolks a bit firmer, simply cook for an additional 1-2 minutes.
- Turn off the heat. Using heatproof gloves or oven mitts, carefully lift the hot egg cups out of the coddler. Use a small silicone spatula to gently slide around the edge of each egg to release it, then transfer them to a serving plate. Enjoy your delicious coddled eggs immediately!
Notes
This recipe provides the following nutrition information per serving: Calories: 72, Total Carbs: 0.4g, Net Carbs: 0.3g, Fats: 4.8g, Protein: 6.3g, Fiber: 0.1g.
