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For the uninitiated, an egg coddler is a simple, magical, and ancient method for cooking perfectly jammy "coddled" eggs without putting them directly in water OR having to peel them. Like a cross between a poach and a soft boil in execution, you crack an egg into the coddler, put the lid on, and place in a water bath or bain-marie to gently cook just below boiling temperature for 7-9 minutes (depending on your yolk preference). Buttering the interior or adding fresh herbs? Ruby approved. Just don't forget the toast soldiers. 2.75" x 4.72"/6.76 oz/Coddles up to three eggs at once!