| | | | | |

Coddled Egg with Chives

Coddled Egg with Chives

I’ve never had a coddled egg before so when I stumbled upon a recipe for coddled eggs with chives in a recent library find called Home Cooking by Kate McDermott, I decided to give them a try. Basically the eggs are cooked in a small dish in a water bath until the whites are set and the yolk is still soft. The buttered dish and heavy cream made this coddled egg decadent and delicious. I also really loved the flavor the chives gave the egg and dipping buttered toast into the yolk was wonderful. I just found my new favorite way to cook eggs.

Coddled Egg with Chives

How to Make a Coddled Egg with Chives

Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.

Butter the ramekin well then add the heavy cream, a few chives, and a bit of sea salt and freshly cracked pepper, to taste, to the ramekin. Crack the egg in the ramekin carefully so you don’t break the yolk. Sprinkle a few more chives on top.

Coddled Egg with Chives

Once the water is boiling, turn off the heat and carefully add the egg-filled ramekin to the skillet, cover with a lid, turn the heat back up, and cook for about 4 minutes, or until the whites are set and the yolks are soft.

Turn off the heat and carefully remove the ramekin with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast if desired. Enjoy.

Coddled Egg with Chives

Coddled Egg with Chives

Coddled Egg with Chives

Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Author: Adapted by Pam / Original by Home Cooking by Kate McDermott

Equipment

  • Small skillet with a lid
  • Small ramekin

Ingredients

  • 1/2 tsp heavy cream
  • Fresh chives, snipped, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 egg

Instructions

  • Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
  • Butter a small ramekin well then add the heavy cream, a few chives, and a bit of sea salt and freshly cracked pepper, to taste, to the ramekin.
  • Crack the egg in the ramekin carefully so you don't break the yolk. Sprinkle a few more chives on top.
  • Once the water is boiling, turn off the heat and carefully add the egg-filled ramekin to the skillet, cover with a lid, turn the heat back up, and cook for about 4 minutes, or until the whites are set and the yolks are soft. 
  • Turn off the heat and carefully remove the ramekin with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast, if desired. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. I’ve never done this but I like the results you got and may have to give it a try.