Coddled eggs for breakfast

With all of our hens laying beautiful eggs, we're always looking for ways to eat eggs other than omelets, scrambled, fried, and using them in recipes like souffles, quiches, etc. and that is always a great treat.  Another thing we like is to make coddled eggs.  Here's how we do it.  First we break a few eggs in a measuring cup.


Fresh eggs from the hens out on the pasture

Then we put in different things that we like, including grated cheese, pieces of bacon, chopped mushrooms, green onions, etc.

Adding accompaniments to the eggs

Then pour the eggs with all of the good stuff into the porcelain egg coddlers.  We bought ours on eBay.  They are manufactured by Royal Worcester from Worcester, United Kingdom.  They were invented there and have been made there since around l890. 

Into the egg coddlers the egg mixture goes...

We then screw the lids onto the coddlers and place the egg coddlers into a pot of boiling water for 7 - 8 minutes.  Tricia likes her eggs cooked very soft and runny.  I like mine cooked a lot more, so it all depends on your preference.  Can you see the rings on top of the coddlers?  That is for removing them from the hot water.


Egg coddlers in boiling water

When they are done to your liking, simply pull them from the water by the ring and unscrew the top.


Testing to see if it is done

 You can grab it by a fork and pull it out of the porcelain coddler easily.



Ready to eat

Now all you have to do is cut it up and eat it.  It is kind of neat.  Sort of a re-invented egg.  Like if eggs naturally came with bacon, mushrooms, green onions and seasonings in them!  All of the flavors you love come together in a taste explosion for your taste buds.

Delicious breakfast from jolly olde England!

 Obviously, you can also cook them soft and runny like Tricia likes them and serve them with toast.

Happy New Year, everyone!