Egg Coddler recipes

taurusgb

I've just bought 2 Royal Worcester egg coddlers from a local charity shop for a bargainous price of £2.45 for the pair. I have wanted some for ages and am dying to use them but have no idea how long to leave them cooking. They are large ones, and look as if 2 eggs will fit in each with space to spare.

To complicate matters I have a compromised (all but non-existant) immune system so eggs need to be fully cooked for safety reasons, which I understand is a contradiction in terms as coddled eggs are traditionally lightly cooked, but would be very grateful if anyone else who uses these could offer some pointers.

jackyann

I love coddled eggs, but have to say that they really should be lightly cooked. My favourite is this time of year, when I dip asparagus spears in them (easier to handle than boiled eggs)
It is really nice to add little bits into the coddler & a good way to use left-overs: little bits of cooked bacon or ham, slivers of smoked salmon, or simply herbs.

I suggest that you try mixing flavourings with the eggs (I think you could do this without breaking the yolks if you wanted) and just cook for longer.
They are also useful for warming, and keeping warm, any food (though you will obviously have to be careful). I had a friend who used to give them as a gift to new babies, anticipating weaning.

I have cooked chopped apples + dried fruit in them.
Hope that helps

cathymc_2

One of my favourites
Eggs Coquette with Spinach

1. 150g spinach
2. 25g butter
3. 2 free-range whole eggs
4. 25ml double cream
5. salt and freshly ground black pepper

Preparation
Place the butter in a small pan and add the spinach. Sweat for one minute.
Transfer the spinach into a Coquette dish and crack the two eggs on top.
Drizzle with the double cream and season.
Place into a tray of water in the oven and cook for four minutes until the eggs are just set but yolks are still runny.
Just to say, I bought my egg coddlers from the charity shop, everytime I see one I buy it as long as its nice and cheap.