The Breakfast Report

So many of you asked about the mystery of the coddled egg. Well, let me tell you....yummm. I tried it this morning and despite me over cooking it a bit, it was still great.
First thing you need to do is lightly grease the inside of the porcelain coddler and also the inside of the metal lid. Then put a small pat of butter in the bottom and break your egg into the coddler. Next you season to taste. I added just a little salt and pepper but tomorrow I'm going to add a pinch of chives. Really, you could add anything - cheese, cream etc. Lastly, add another small pat of butter to the top. (I got a bit carried away with the butter and added a little extra. One small piece would have been enough)
Now place the coddler into a pan of boiling water, but just below the metal lid.


You should boil it for about 8 minutes. I got distracted and mine cooked a little longer than I should have. When its done, carefully remove from the pan using the ring. It's hot, so I slide a knife through the hole.
Now when I removed the lid, at first I thought it wasn't cooked.



But it was, that's the butter on the top. (Yummm). You can eat it direct from the coddler with a spoon, but I took mine out so I could show you



It's a cross between a boiled egg and a poached egg. But it seems the white part is less rubbery and more creamy. I like it. Tomorrow I'm adding chives and a little cheese. So, that is a coddled egg. Two thumbs up from me.



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