These creamy coddled eggs are perfect for Sunday morning brunch.
From there, the jars are placed in a water bath and are cooked just below the boiling point.
The results are firm-yet-tender egg whites with a creamy yolk.
Credit:CJ Younger
Our coddled egg recipe has two variations, which makes it easy to mix it up.
This recipe is a great jumping off point for your favorite veggies, meats, and cheeses.
Once you’ve mastered the basic technique you could customize it with your favorite ingredients.
Serve it for breakfast on-the-go or as a side forfamily brunch.
Simply remove from the oven and serve warm with toast points and fresh fruit.
It’s a guaranteed crowd pleaser.
Mason jars with softened butter.
Remove the jar and bring the water to a boil.
Fill each jar with 12 tsp.
chives and 12 Tbsp.
Crack an egg into each jar.
Season with salt and black pepper.
Spoon the remaining heavy cream and chives on top and screw on lids.
Using tongs, place the jars into the boiling water.
Using tongs, remove the jars from water.
Remove the lids and serve immediately.
it’s possible for you to cook the eggs longer if you prefer a firmer yolk.
Bacon and Cheese Variation
Divide 2 Tbsp.
crisp cooked and crumbled bacon and 2 Tbsp.
finely shredded aged white cheddar cheese evenly between the prepared jars.
Continue as directed in step 2 .
Garnish with an additional 2 Tbsp.
of bacon and cheese.
Sausage and Caramelized Onion Variation
Divide 2 Tbsp.
cooked and crumbled breakfast sausage and 2 Tbsp.
caramelized onions evenly between the prepared jars.
Continue as directed in step 2.
Garnish with an additional 2 Tbsp.
of the sausage and onions.
For reference, 1 cup raw onions will cook down to 14 cup of caramelized onions.
you might use any kind of onions you like for this coddled egg recipe.
