Coddled Eggs (How to Coddle Eggs - Easy Directions)

• 1 Tbsp butter (as needed to rub inside the coddlers)
• 2 eggs
• ⅛ tsp salt (to taste)
• ⅛ tsp pepper (to taste)

Coddled Eggs Using Coddlers

1. 1

   Put some water into a small pot and add the coddlers, just to check the level of the water. Make sure the water is halfway up the coddler. The coddlers are NOT submerged when cooking the eggs.

2. 2

   Butter the inside of the coddler using your finger. Crack the egg into the coddler.

3. 3

   Repeat with the other coddler if using two, and then add seasonings (and other ingredients if you choose, like a bit of butter, some cheese, ham, herbs, etc.) Screw on the lid.

4. 4

   Bring the water in the pot to a boil and carefully add the coddlers.

5. 5

   Simmer for about 7 to 9 minutes, or until cooked to your liking. The nice thing about using a coddler is that you can check to see if the egg is ready, and if it's not, you can just continue cooking a bit more, unlike soft boiled eggs. Serve with toast.

Coddled Eggs Using Ramekins

1. 6

   Place the ramekins into a pot and fill with water so it reaches halfway up the ramekins. Remove the ramekins and butter them inside.

2. 7

   Crack the an egg into each ramekin. Add seasonings and other ingredients as desired.

3. 8

   Bring the pot of water to a boil, then carefully place the ramekins into the pot.

4. 9

   Put the lid on the pot for the first 2 minutes (just to help cook the top) and continue to cook for about 5 minutes with the lid off.. It's easy to see when the egg is cooked to your liking. CAREFULLY remove the ramekins from the pot. I used tongs, but even better,  I recently bought a stainless steel dish plate clip for helping take things in and out of my airfryer, and it works brilliantly for this, too. Things are much less likely to slip.

5. 10

   Using a small spatula, you can loosen the egg from the ramekin if you don't want to eat it in the ramekin. Then place the egg onto a plate or a piece of toast to enjoy!