Coddled Eggs
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
1m PT1M
Cook Time
Cook Time
16m
Ready In
Ready In
Recipe: #9712
May 27, 2013
"This English recipe dates back to the Victorian era, where they were so popular they used to make decorative porcelain pots to cook the eggs in. But you can use common ramekins in this recipe."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (86.3 g)
- Calories 119.4
- Total Fat - 8.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 219.5 mg
- Sodium - 91.9 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0 g
- Sugars - 0.3 g
- Protein - 7.9 g
- Calcium - 63.1 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step 1
Butter insides of ramekins.
Step 2
Add egg to each ramekin and top with cream and a bit of butter.
Step 3
Cover tightly with foil and place in a shallow pan over medium heat and fill pan with boiling water to come up about halfway on the ramekins.
Step 4
Bring water back to a boil and boil one minute.
Step 5
Remove from heat and let sit, still covered, for 10-12 minutes.
Step 6
Garnish with chives.
Tips & Variations
- 2 ramekins (small ceramic baking dishes or oven safe glass custard cups)
Tags :
Breakfast
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