Originally posted November 04, 2011

Coddled Egg

Coddled Egg by belinda

Coddled eggs are great because you can flavor your eggs any way you want! Butter, olive oil, herbs, cheese, vegetables, salt, pepper, bacon, ...


  • Olive oil
  • 1 anchovy
  • Scallion
  • 1 egg
1 serving


Boil enough water in a pot to go halfway up the coddler. Water should be simmering, not a rolling boil (don't want to get any water into your coddler).

Add olive oil, anchovy, egg, and scallion to coddler. Remember to season your egg(s) if you don't have something as salty as an anchovy in the mix.

Lower coddler into water, cook to desired doneness. I like 10 minutes for a soft-to-medium cooked egg.

Remove coddler by putting a wooden spoon handle through the loop in the cap of the coddler.

Use a spoon to mix ingredients in coddler, then spread on toast.

10 min



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