How to Coddle the F*** Out of Your Eggs

ExtraCrispy Staff
Updated
You can do sunny-side up. You can do over easy. You can do over hard.You got omelets down. You can do a French rolled omelet and an American folded omel...

Yields: 1 serving

Cook time: 10 minutes

Prep time: 5 minutes

Total time: 15 minutes

Ingredients

  • 2 eggs

  • 1 tablespoon heavy cream

  • 1 bacon strip, cooked

  • Dash of salt

  • Dash of black pepper

Directions

  1. Egg coddlers are little ceramic dishes with metal screw-top lids. You can find a twee Victorian-style coddler at a flea market, an antique shop, or eBay. Win extra posh points if it’s from Royal Worcester.

  2. Fill a shallow pot with water until it reaches the lips of the coddlers. Remove the coddlers and bring the water to a gentle boil over medium-high heat.

  3. Smear butter on the insides of each coddler, splash with heavy cream, and season with black pepper and salt. Add bacon to the mix, because of course you should. And finally, crack an egg inside each bowl.

  4. Screw the lids on tightly and carefully place them into the pot of boiling water. Reduce heat to medium and simmer for five to ten minutes depending on how well-done you prefer your eggs.

  5. Turn off the heat and lift the coddlers by their rings with a hand towel or an oven mitt. (Ain’t nobody got time for kitchen burns.) Quickly, but safely, place the dishes on a heat-resistant surface and unscrew the lids.

  6. Serve your coddled eggs immediately and savor the delightfully soft, tender yolk action happening right before your eyes.