Coddled Eggs

A few years ago my husband and I were watching a movie in which one of the characters ordered coddled eggs for breakfast. My husband didn't have a clue what coddled eggs were, but thought they sounded immensely interesting. So began my quest for egg coddlers, which I ultimately found at Williams Sonoma.

Though not at all difficult to make, they take a little more time than his "usual" breakfast (breakfast burritos), so I reserve making coddled eggs for weekends and holidays. Here's how I prepare them:

First, I have purchased many different types of egg coddlers and have found the glass version to cook the most evenly and to be the easist surface from which to extract the cooked eggs. They cost more than porcelain coddlers, but are well worth the additional investment (if you can find them).

Grease the inside of the egg coddlers (and the covers) with butter to prevent the eggs from sticking.

Crack an egg into each coddler. Add your favorite ingredients on top of the egg. I prefer Smoked Gouda, tomatoes, mushrooms, chives and tarragon. Really you can use most any ingredient you have handy, such as peppers, scallions, sausage or avocado.

Add a tablespoon of egg whites and a drop of light cream, filling the coddlers almost to the rim. Secure the tops on the coddlers and immerse in a pot of boiling water, making sure the water does not rise above the top of the coddlers (it will seep in and make the eggs watery). Boil for 5 minutes if you prefer your eggs runny, or 8-10 minutes if you prefer them over hard.

Serve the coddled eggs on toasted English muffins. For special occasions, top the eggs with red pepper coulis and serve with a side of home fries.

Bon Appetit!