Coddling, which in cooking terms means to heat food in water that is just below the boiling point, is a gentle steaming method that yields a tender egg. The traditional way to prepare and serve these eggs is in coddlers—special cups with tight lids that trap in steam when the cups are placed in a pan of simmering water. Buttering the coddlers and adding a bit of heavy cream impart richness. For a garnish, sprinkle with chopped fresh herbs, such as fines herbes (a mix of chives, chervil, parsley, and tarragon), finely diced red onion, or crumbled bacon. Soldiers (toasted bread cut into batons) are the traditional—and sole—accompaniment.
Ingredients
Preparation
Step 1
TO CODDLE 4 EGGS, fill a large saucepan with enough water to come just below the rim of the coddlers. Bring to a boil over medium-high heat. Meanwhile, brush the insides of coddlers generously with softened butter. Into each pour 1 teaspoon heavy cream and then break in an egg (the cream will surround the egg and keep it moist). Season with coarse salt and freshly ground pepper and clamp or screw lids on tightly.
Step 2
Use tongs to carefully lower coddlers into boiling water and immediately reduce the heat to medium. Simmer for 4 minutes, then turn off heat. Cover pan, and let stand until the whites are just set, 4 to 7 minutes. Lift coddlers from water, remove lids, and serve immediately with toast soldiers.
Equipment
Step 3
Egg coddlers are available at some kitchen-supply stores. Ramekins or custard cups covered tightly with foil can be used instead.
