Additionally, while coddled eggs shine in their simplest ... with butter (divided evenly between them). Crack an egg into each ramekin. Top each egg with 1 tablespoon of cream and a pinch of ...

while coddled eggs are cooked in a ramekin or another heat-safe dish in a water bath. It shouldn't be too hard to tell the difference when these two dishes are served, however. Poached eggs ...

Carefully lift out the ramekins and wipe the bottoms dry. Sprinkle with chives and serve with buttered toast. Old-fashioned coddled eggs, which date from the 19th century, have a certain appealing ...

There are cups made specifically for coddled eggs (they usually have tight-sealing lids, and the setup is made to go into a water bath), but I prefer to use heatproof ramekins, canning jars or ...

Today I’ll show you how. Think of coddled eggs as poached eggs’ easier-to-prepare cousin. Since they’re cooked in ramekins, they take the shape of the dish, perfectly round and about ½" thick.

I'll give you the short answer first: A coddled egg is simply an egg gently cooked in a ramekin-like container (outfitted with a screw-on lid) in a pot of simmering water. Safely nestled in their ...

In fact, when you coddle an egg, the egg itself never touches the water. Instead, it's placed inside a ramekin which is itself placed inside another vessel with boiling water up to near -- but not ...