Coddled Eggs
Ingredients
The eggs
-
6
large
Eggs (cold from the fridge)
The seasoning
-
¾
tsp
Sea salt
-
⅜
tsp
Black pepper
The toppings
-
6
tbsp
Cheddar cheese (shredded; optional)
-
6
tsp
Fresh chives (chopped; optional)
Instructions
- Grease the individual egg cups of an egg coddler pan.
- Fill the egg coddler pan with ½ inch of water and bring it to a boil, then reduce to a simmer.
- Place the top section with the greased egg cups in their holders and crack a cold egg into each cup.
- Season with sea salt and black pepper, and sprinkle with shredded cheese and/or chives if using.
- Cover and cook for 4-5 minutes for cooked whites and runny yolks, or add another 1-2 minutes for firmer yolks.
- Remove from heat and use heatproof gloves to lift the egg cups out of the coddler.
- Slide a small silicone spatula around the edge of each cup to transfer to a serving plate.
Nutrition Facts (estimated)
Servings
6
Calories
72
Total fat
4.8g
Total carbohydrates
0.4g
Total protein
6.3g
Sodium
0mg
Cholesterol
0mg
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