Ingredients:

  • 4 large eggs (about 240g)
  • 1 tablespoon (15g) unsalted butter (for greasing)
  • Salt and freshly cracked black pepper, to taste
  • Fresh herbs (such as chives or parsley), optional garnish
  • ½ cup (120ml) heavy cream or milk, for creaminess (optional)
  • ¼ cup (30g) grated cheese (such as cheddar or Parmesan) (optional)
  • Smoked salmon, sautéed spinach, or diced ham (optional for protein)
  • 1 tablespoon (15ml) lemon juice or a dash of hot sauce (optional for zest)

Instructions:

  1. Fill a saucepan with water and bring it to a gentle simmer.
  2. Grease the insides of each coddler or ramekin with butter.
  3. Carefully crack one egg into each prepared coddler.
  4. Add a pinch of salt and pepper, and any additional optional flavorings (e.g., cream, cheese, herbs).
  5. Position the coddler pots in the saucepan (or place them in a baking dish filled with hot water) to avoid direct heat.
  6. Cover and steam for about 10-15 minutes, checking for preferred doneness (whites set, yolks still runny).
  7. Remove from water and allow to cool slightly before serving. Top with fresh herbs or additional toppings if desired.