Easy Coddled eggs

Make perfect coddled eggs every time – the softest, most tender eggs with kitchen mess kept to a fuss-free minimum. Enjoy an easy and luxurious breakfast any day of the week.

📝 Ingredients

• 1 tsp butter (use oil if you prefer)
• 1-2 eggs (per person)
• salt and pepper (to season)
• cream (optional)
• chopped ham (optional)
• a few shavings of cheddar cheese (optional)

👨‍🍳 Instructions

1. 1--- Coddled eggs in egg coddlers ---
2. 2Grease the inside of the coddlers with a little butter.
3. 3Crack one egg into each coddler. Season with salt and pepper. Add a little extra butter or cream if using.
4. 4Secure the lids of the coddlers, and stand them in the pan.
5. 5Set a little water in a saucepan, enough to come about halfway up the sides of the coddlers.
6. 6Bring the water to a very gentle simmer.
7. 7Cook for 10–15 minutes, use a fork to lift the eggs out of the pan, and to twist the lid off.
8. 8Check the egg white is set, if necessary, replace the lid and return to the pan for another few minutes.
9. 9--- Coddled eggs in ramekins ---
10. 10Grease the inside of the ramekins with a little butter.
11. 11If you want to use ham, chop into small pieces and add to the bottom of the ramekin. Crack one or two eggs into each ramekin.
12. 12Season with salt and pepper and add a dot of butter or a little cream on top if using. You can also add a little cheese on top.
13. 13Stand the ramekins in the frying pan and add water around them, so that it comes to no more than half way up the ramekins, put a lid on the pan.
14. 14Bring the water to a very gentle simmer.
15. 15Cook for 8-12 minutes, until the eggs are very lightly set. Carefully lift out with tongs or a fish slice.