Coddled Eggs Recipe

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 by Step Method

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

2 ramekins (small ceramic baking dishes or oven safe glass custard cups)

I have made this a few times now and I am still to get the timing perfect but came closer today in that the egg whites were set and the yolk was set a bit firmer than I would like. The first time I made exactly as per recipe and my eggs were no where near cooked part of the problem here is we don't get half and half so I used thickened cream and this may have had effect so they went back on and this time I put the lid on the pan and the set but the yolk was hard. The next time I put the lid on the pan when I turned the heat off and the yolk set firm so on the third attempt (today) I cut the time back from 10 minutes to 8 and had a slight run on the yolk so thinking 7 minutes will be perfect for me and I just love the taste with some buttered wholemeal/wholegrain toast for a filling breakfast. Thank you Sue Lau made for Pick Me tag game.