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I love learning how to cook new egg recipes, and these coddled eggs are one of the fastest ways… you can make them in 5 minutes or less. If you’re sitting there asking, “What are coddled eggs?”, you are not alone! A lot of people haven’t heard of them (I hadn’t either) and I’m about to tell you: this coddled egg recipe is one of the best-kept secrets in the breakfast world.
I learned how to coddle an egg years ago on a trip to Northern Minnesota near Lake Superior, on a romantic trip with my husband. After a day of hiking and an evening observing the star-studded sky and talking into the night, we woke up to a perfect homemade breakfast prepared by the host of our tiny B&B… coddled eggs. Intrigued, I asked her for more details, and she was happy to share what coddled eggs are, how she made them, and what pan to use.
What Is A Coddled Egg?
Similar to baked eggs or poached eggs, a coddled egg (a.k.a. eggs en cocotte) is an egg that has been gently cooked so the whites are firm but not hard, and the yolk is soft and slightly runny. It’s typically cooked by submerging it in hot water in a shallow container, called an egg coddler. This style of cooking eggs originated in England in the 1800s.
Why You’ll Love This Coddled Eggs Recipe
- Delicate yet firm whites (never rubbery!)
- Perfect runny yolks (or firmer yolks if that’s how you like them)
- Easy to make using an egg coddler
- Done in just 5 minutes
- Naturally healthy, low carb, and gluten-free
- Customizable with any toppings you like
Types Of Egg Coddlers
Many egg coddlers on the market are called “egg poachers,” possibly because more people are familiar with poaching. All of these are actually coddlers, not poachers, because poaching eggs involves dropping the eggs directly into the water, whereas coddled eggs cook in a vessel partially submerged in water. Here are the options you have for egg coddlers:
- Large Pan For Multiple Eggs – Eager to replicate the coddled eggs recipe from the bed and breakfast, I ordered this egg coddler immediately when I got home and impatiently awaited its arrival. It’s the same kind the host used at the B&B and I love that I can make up to 6 eggs at a time with it..
- Porcelain Single Coddler – This one is perfect for making a single serving.
- Silicone Coddler Cups – These cups are multi-functional, so you could also use them as a cake, dessert, or jelly mold.
Ingredients & Substitutions
This section explains how to choose the best ingredients for coddled eggs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – I used large eggs. The size of your eggs is not too important, but the time can vary slightly depending on the size of the eggs. It will be a longer cooking time for larger eggs or shorter for smaller eggs. Make sure the eggs are cold, not room temperature, which will prevent the yolks from overcooking.
- Seasoning – I seasoned these eggs with sea salt and black pepper, but you could use other seasonings such as garlic powder if you prefer.
- Shredded Cheese – I used shredded cheddar cheese, but you could use colby cheese, mozzarella cheese, or any shredded cheese you prefer. Crumbled cheeses, such as feta, goat cheese, or blue cheese also work great.
- Fresh Herbs – Although optional, fresh herbs add a bright color and oniony flavor. I used fresh chives, but you could use other chopped herbs as well, such as basil, thyme, or parsley.
- Cooking Fat – You’ll need something to grease the inside of the egg cups so they won’t stick. Butter, ghee, or any kind of cooking oil will work here.
See more variations below for other toppings and add-ins!
How To Coddle An Egg
This section shows how to make coddled eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Grease the cups. Grease individual egg cups in an egg coddler pan.
- Boil water. Pour about 1/2 an inch of water in the egg pan. (Don’t add the top section yet with the egg cups.) Using the coddler below, this will be enough water to partially submerge the bottoms of the cups once you add them. Bring the water to a boil over medium-high heat, then reduce to a rolling simmer.
- Add the egg coddler cups and eggs. Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper.
- Add toppings. Sprinkled on shredded cheese, chivs, or any other toppings, if using.
- Cook. Cover with the lid and let the coddled eggs cook until they reach your desired doneness.
- Remove. Turn off heat. Use heatproof gloves or oven mitts to lift egg cups out of the coddler. Slide a small silicone spatula around the edge of each one to release and transfer to a serving plate.
How Long To Coddle An Egg?
Egg coddling time depends on how you like your yolks. Cook for 4-5 minutes for runny yolks or 5-7 minutes for firmer yolks.
What Is The Difference Between A Coddled Egg Vs. A Poached Egg?
Coddled eggs are similar to poached eggs in that both have a gently firm white and runny yolk. However, poached eggs are cooked by dropping the egg in water to cook them and coddled eggs are cooked in a coddler.
Recipe Variations
- Cajun – Make these eggs a little spicy. Simply sprinkle 2 teaspoons of Cajun seasoning onto the eggs before cooking.
- Italian – Add 2 teaspoons of Italian seasoning instead of the chives.
- Garlic Parmesan – Add a blend of sauteed minced garlic, Italian seasoning (or fresh herbs like parsley and chives), and shredded parmesan cheese onto the raw eggs.
- Add Meat – Add diced ham, chorizo, or cooked sausage to the egg cups before adding the eggs. You can also add crumbled oven baked bacon on top of the eggs before cooking.
- Add Veggies – Fill the cups 1/4 way with sauteed spinach or your favorite roasted vegetables before adding the eggs.
Storage Instructions
- Store: If you have leftover eggs, store them in the refrigerator in an airtight container for up to 2-3 days. Freezing is not recommended, as the texture will change.
- Reheat: Warming in the microwave is the easiest. I find that the yolks stay runny if I only heat them for 10-20 seconds. You can also try reheating the eggs in the egg coddler again.
What To Serve With Coddled Eggs
You can’t have an egg with out something to go with it! Take your cozy morning meal to the next level with these delicious pairings:
- Breakfast Meats – Like any great breakfast recipe, this dish pairs well with bacon in the oven (or air fryer bacon), lighter air fryer turkey bacon, sausage patties, or even air fryer sausage.
- Healthy Muffins – Try eggs with chocolate protein muffins, surprisingly keto blueberry muffins, or naturally sweetened chocolate chip banana muffins for a sweet and savory combo.
- Pancakes & Waffles – Round out this dish with banana oat pancakes (my kids’ all-time favorite breakfast!), low carb pancakes, or healthy protein waffles.
More Easy Egg Recipes
If you’re a fan of easy egg breakfasts, you might also want to check out:
Recommended Tools
- Multi Egg Pan – This coddler pan is what I used for this recipe, and I love that it makes multiple coddled eggs at the same time.
- Single-Serve Egg Pan – A great option if you are just cooking for yourself and need only one or two coddled eggs.
- Heatproof Gloves – Make sure to grab a pair of heatproof gloves to prevent burning your hands when removing the egg cups.
Coddled Eggs Recipe
Coddled Eggs Recipe (5 Minutes!)
Learn how to make coddled eggs in just 5 minutes — so easy! This simple coddled egg recipe has perfect yolks, plus endless add-in options.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Grease the individual egg cups of an egg coddler pan.
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Fill the egg coddler pan with a 1/2 inch (1.2 cm) of water. (Don't add the top section yet with the egg cups.) Bring the water to a boil, then reduce to a rolling simmer.
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Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper. Sprinkle with shredded cheese and/or chives, if using.
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Cover and cook for 4-5 minutes, for cooked whites and runny yolks. Add another 1-2 minutes for firmer yolks.
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Remove from heat. Use heatproof gloves to lift the egg cups out of the coddler. Slide a small silicone spatula around the edge of each one to make it easier to transfer to a serving plate.
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14 Comments
Andie Thueson
0I am always on the hunt for different ways to prepare eggs, and this recipe took my breath away! It was very easy to prepare, and my new favorite way to prepare them!
Abeer
0This is the only time ever that I was able to make coddled eggs that weren’t rubbery. Your tips were a life-saver!
Abby
0I’ve never cooked an egg like this before but was surprised at how easy it was to do. Loved the result.
Norma
0So enjoyed reading everyone’s comments and memories. I also remember having poached eggs as a kid, my sister still has both the large 8 pc and smaller 4 pc sets our Mom would use. (yes, I did think about snagging one of them when I was at her place over the holidays). Today I make them in ramekins with cheese and other tasty bits either in my instant pot or air fryer. We love eggs for dinner, perhaps we have them again this week.
Keith
0Hi Maya,
I loved your article about coddled eggs and the story that went with it. I’ve now added this to my repertoire and will be cooking them for my friends the next time we are allowed to meet (quarentine restrictions!). There’s just one thing that took me aback, your comment: ” Even my husband, who is usually far less excited about food than I am, couldn’t stop talking about them. He kept asking if I was going to learn to make them, and when.”
Why wasn’t he saying that he couldn’t wait to make them for you?
Dakota Williams
0This didn’t help at all because I have the egg coddlers of my youth growing up in Indiana – little ceramic cups with screw on lids. I just couldn’t remember how long mom or grandma did the eggs but I know you put more than 1/2 an inch of water in the pan. And if you wanted more than one egg at a time, you simply put more cups in the water:)) Mom would do 6 at a time because as I remember, they came in sets. And they get served in the cups.
I have never seen this new fangled contraption you found at Amazon:)) Amazon didn’t deliver to grandma’s chicken/corn/soybean farm:))))))
Wholesome Yum M
0Hi Dakota, Sorry this tutorial didn’t suit your needs. If you have an heirloom egg coddler, then you may want to search specifically by the brand you have for instructions on how to use it, and the cook time associated with your equipment.
Jada
0I was born and raised in Chicago and know coddlers to be what Lynne describes. In fact, I have a porcelain set of them.The pan you have (and I still have as well) is known as an egg poacher here. However, a rose by any other name….right? Your idea is great. I always put cheese and maybe bits of ham and chives in my coddlers but never thought to do that with the poacher! Duh! So thanks for this. Well done.
John Boehm
0Maya, this was a delightful article! Like the other comments made, we, too, had a 4-egg “poacher” by Revere growing up. I have it now, and I made eggs in it again this morning. Never thought (before) about putting shredded cheddar, salt & pepper in before cooking the eggs…they turned out nicely!
In your article, you don’t talk about putting the lid on, which I tried to mimic today, but the eggs just didn’t cook on top, so I put the lid on after 5 minutes of the eggs cooking, and then they finished off just fine. I like the Amazon Prime find you used- looks like it would work better than my old Revere!
Thanks so much!
Jean
0Maya, this took me back to my childhood! My mother made what she called poached eggs in a pan like this. Though these pans are always billed as egg poachers, the finished product is a coddled egg, so I’m inclined to call these eggs “coddled,” as you have. Lovely post!
Lynne
0The item you are calling an egg coddler is what we would call an egg poacher in England. An egg coddler is a special small dish, usually porcelain, with a screw on lid with a round handle on top, which would hold one egg. You butter the inside of the coddler, place the egg inside and put on the lid, then stand the coddler in a pan with gently simmering water reaching just below the lid of the coddler.
Maya | Wholesome Yum
0Thank you for sharing, Lynne! I like the kind I used since I can make many at once, but did link to the single coddlers in the post, too.
Karin B
0Do you have any idea where you purchased that egg coddler? It isn’t coming up when I tap on the link.
Maya | Wholesome Yum
0Hi Karin, Thanks for letting me know! I updated the link. You can get it here.