Egg Coddlers, manufactured by Royal Worcester, have been used in England since the 1800s. Pipkin was believed to be the original name for the egg coddler. The pipkin was an earthenware pot used for cooking. Coddled eggs are similar to poached eggs, except the eggs are cooked inside the coddler immersed in boiling water. When the eggs are cooked, the coddler is removed from the water, lid removed, and breakfast served in the decorated porcelain dish.
Mais C’est Bon!!
Coddled Eggs
- 2 eggs
- 2 Tbl smoked sausage
- 6 leaves of fresh Spinach
- 2 Tbl Asiago cheese
- Olive Oil
- Salt, Pepper or Cajun Seasoning
Brush the inside of 2 egg coddlers and tops with olive oil. Make sure to brush the threads also.
Chop sausage and spinach. Cut cheese in chunks.
Sauté sausage and remove from skillet, sauté spinach in skillet and remove.
Break one egg in each coddler, season with your choice of seasoning (we use Cajun seasoning).
Add s
ausage and spinach, take cheese chunks and push into coddlers.
Screw top on coddlers and place in boiling water, enough to reach lids. Cook for 5-7 minutes.
Remove from boiling water, wipe dry, slightly unscrew lids, and place on plate.
Serve with Asparagus and Cheese.
Note: To remove from water, use the end of a wooden spoon by sliding it into the ring of the coddler. The porcelain gets very HOT! Use a dry dishtowel to hold the coddler and to dry it.
