Coddled Eggs

Ingredients & Substitutions

Here I explain the best ingredients for coddled eggs, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Eggs – I used large eggs. The size of your eggs is not too important, but the time can vary slightly depending on the size of the eggs. It will be a longer cooking time for larger eggs or shorter for smaller eggs. Make sure the eggs are cold, not room temperature, which will prevent the yolks from overcooking.
• Seasoning – I usually just season my eggs with sea salt and black pepper. You can add other spices, such as garlic powder, if you want.
• Shredded Cheese – Shredded cheddar cheese is my go-to, but any kind works! Try mozzarella cheese, , or even crumbled cheeses, such as feta, goat cheese, or blue cheese.
• Fresh Herbs – Although optional, I love them for a pop of color and flavor. I used fresh chives, but other chopped herbs, such as basil, thyme, or parsley, are great, too.
• Cooking Fat – You’ll need something to grease the inside of the egg cups so they won’t stick. Butter, ghee, or any kind of cooking oil will work here.

See my other variations below for other toppings and add-ins!

Types Of Egg Coddlers

Many egg coddlers on the market are called “egg poachers,” I suspect because more people are familiar with poaching. All the ones I’ve seen are actually coddlers, not poachers, because their method involves little egg vessels partially submerged in water. (Like I mentioned above, poached eggs are dropped directly into the water — and don’t actually require any special tools, just a pot.)

I’ve tried several egg coddlers, so here’s an overview to help you choose:

• Large Pan For Multiple Eggs – My favorite! I ordered this egg coddler immediately when I got home from our trip and impatiently awaited its arrival. It’s the same kind the host used at the B&B and I love that I can make up to 6 eggs at a time with it.
• Porcelain Single Coddler – I use this one when I want just one serving.
• Silicone Coddler Cups – These are pretty good and you can use them in any saute pan you have, but I find them a little more hassle than just using the large pan above. They’re multi-functional, though, so you can also use them for other things, like small desserts (I’ve used them for single servings of sugar-free jello) or for lunchbox snacks (my kids like them).

With any coddler, I also recommend having a pair of heat-proof gloves to handle the hot egg cups. I prefer these over bulky oven mitts.

How To Make Coddled Eggs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Grease the cups. Grease individual egg cups in your egg coddler pan (mine is an older version with different handles, but otherwise the same).
2. Boil water. Pour about 1/2 an inch of water in the egg pan. (Don’t add the top section yet with the egg cups.) Using the coddler above, this will be enough water to partially submerge the bottoms of the cups once you add them. Bring the water to a boil over medium-high heat, then reduce to a rolling simmer.
3. Add the egg coddler cups and eggs. Once the water is simmering, place the top section with the greased egg cups in their holders. Crack a cold egg into each cup. Season with sea salt and black pepper.
4. Add toppings. Sprinkled on shredded cheese, chives, or any other toppings you like.

5. Cook. Cover with the lid and let the coddled eggs cook until they reach your desired doneness.
6. Remove. Turn off the heat. Use heatproof gloves or oven mitts to lift egg cups out of the coddler. Slide a small silicone spatula around the edge of each one to release and transfer to a serving plate.

Flavor Variations

I usually keep these coddled eggs basic, but it’s fun to experiment with fillings and toppings! Bulkier items are best added before the eggs, whereas smaller amounts are great on top:

• Spices – When I don’t have fresh herbs, I love Italian seasoning for extra flavor. My husband likes spicy food, so for him I add a sprinkle of Cajun seasoning onto the eggs before cooking.
• Garlic Parmesan – Add a blend of sauteed minced garlic, Italian seasoning (or fresh herbs like parsley and chives), and shredded parmesan cheese onto the raw eggs.
• Meats – Add diced ham, chorizo, or cooked sausage to the egg cups before adding the eggs. When I want to add crumbled bacon, I add it on top instead.
• Veggies – Fill the cups 1/4 way with sauteed spinach or your favorite roasted vegetables before adding the eggs.
• Salsa – It makes a wonderful topping after cooking your coddled eggs! Try my fresh tomato salsa or salsa verde.

Serving Ideas

I totally serve these coddled eggs all on their own some mornings, or just with a side of sliced avocado. When I want a more complete breakfast (or brunch), these pairings go well with them:

• Breakfast Meats – I make bacon in the oven when it’s my whole family or a larger crowd, and air fryer bacon for just 1 or 2 of us. I also have a recipe for lighter air fryer turkey bacon. Breakfast sausage patties pair well, too.
• Healthy Muffins – When you want a sweet and savory combo, you can’t go wrong with my protein muffins, low carb blueberry muffins, or naturally sweetened chocolate chip banana muffins.
• Pancakes & Waffles – Banana oat pancakes are my kids’ favorite, while I prefer these low carb pancakes. If you want an extra protein boost, try my protein waffles.
• Salad – It sounds a bit unusual, but check out my breakfast salad recipe and you’ll see what I mean. Just swap the fried egg with a coddled egg!