Coddled Egg with Chives

I’ve never had a coddled egg before so when I stumbled upon a recipe for coddled eggs with chives in a recent library find called Home Cooking by Kate McDermott, I decided to give them a try. Basically, the eggs are cooked in a small dish in a water bath until the whites are set and the yolk is still soft. The buttered dish and heavy cream made this coddled egg decadent and delicious. I also really loved the flavor the chives gave the egg and dipping buttered toast into the yolk was wonderful. I just found my new favorite way to cook eggs.

How to Make a Coddled Egg with Chives

Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.

Butter the ramekin well then add the heavy cream, a few chives, and a bit of sea salt and freshly cracked pepper, to taste, to the ramekin. Crack the egg in the ramekin carefully so you don’t break the yolk. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly). Sprinkle a few more chives on top.

Once the water is boiling, turn off the heat and carefully add the egg-filled ramekin to the skillet, cover with a lid, turn the heat back up, and cook for about 6-8 minutes, or until the whites are set and the yolks are soft.

Turn off the heat and carefully remove the ramekin with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast if desired. Enjoy.

Coddled Egg with Chives

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Prep Time: 5 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 11 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 1

Author: Adapted by Pam / Original by Home Cooking by Kate McDermott

Equipment

• Small skillet with a lid
• Small ramekin

Ingredients

• ½ tsp heavy cream
• Fresh chives, snipped, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 egg

Instructions

• Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
• Butter a small ramekin well then add the heavy cream, a few chives, and a bit of sea salt and freshly cracked pepper, to taste, to the ramekin.
• Crack the egg in the ramekin carefully so you don't break the yolk. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly). Sprinkle a few more chives on top.
• Once the water is boiling, turn off the heat and carefully add the egg-filled ramekin to the skillet, cover with a lid, turn the heat back up, and cook for about 6-8 minutes, or until the whites are set and the yolks are soft. 
• Turn off the heat and carefully remove the ramekin with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast, if desired. Enjoy.

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