Coddled Eggs In Teacups Recipes
CODDLED EGGS
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 4
Steps:
- Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
- Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.
- Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
CODDLED EGGS IN TEACUPS
A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Butter insides of 4 teacups with 1 piece of butter each. Crack 1 egg into each teacup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.
- Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.
- Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.
Nutrition Facts : Calories 243 g, Cholesterol 214 g, Fiber 12 g, Protein 1 g, SaturatedFat 3 g, Sodium 587 g
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