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Coddled Egg with Chives
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Coddled Egg with Chives

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
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, into 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.