Coddling is a gentle steaming method that yields a soft-cooked egg, similar to poaching. This coddled eggs recipe with fines herbes makes for a perfect addition to the Easter — and Passover — table.
Coddled eggs are a simple dish dating back to late 19th century England. We love using designer Wilhelm Wagenfeld’s Bauhaus-style glass egg coddlers to help us prepare a proper breakfast.
Coddled Eggs with Fines Herbs
8 large farm fresh eggs
4 teaspoons unsalted butter, plus more for buttering coddlers
4 teaspoons crème fraîche or heavy cream
2 tablespoons finely chopped fresh herbs (chives, chervil, tarragon, and parsley)
Maldon flake salt and freshly ground pepper
Heat the oven to 375°F. Butter 4 coddlers, placing 1 teaspoon of cold butter into bottom of each one. Gently crack two eggs into each coddler, sprinkle with salt, and top with 1 teaspoon cold crèmefraîche or heavy cream.
With lids on, place the coddlers in a baking dish and pour enough hot water to come halfway up the sides of the coddlers. Bake until the whites are just set and the yolks are runny, about 20 minutes, or until done to your liking.
Using an oven mitt, remove cups from baking dish. Sprinkle fresh herbs, add salt and pepper to taste, and serve in the coddlers with buttered toast fingers for dipping.