Egg Coddler Recipes, Cooking and Handling Tips

Here are some recipes so that you can use your egg coddler as it was originally intended to be used. Please do exercise some caution, especially if you are using an older coddler, as cooking with it will show signs of wear after a while. If you are collecting coddlers in mint condition, you will want to acquire a few inexpensive coddlers to use for your dining table.

If you have your own egg coddler recipes that you want to share, please do contact us and we'll add your recipes to the site.

More information about the care and use of egg coddlers can be found at the following sites:





Recipes that call for one egg are for single coddlers, though you can always make one egg in a double. For double coddlers, double the recipe.

Ham and Egg - From Royal Worcester

Editor's Note: We've embellished this recipe with some additional hints that are not from the original Royal Worcester pamphlet. Many of these embellishments and detailled handling tips will not be repeated in subsequent recipes.

Preparation and Cooking - From Wedgwood

Small size Wedgwood egg coddler:
Large size Wedgwood egg coddler:

There are many ingredients which can be added to the eggs in the coddler to make an unusual and delectable dish, demanding very little extra time in preparing. Try chopped chervil, chives and cream. Flaked crab, shrimp or tuna fish. Lightly sauteed chopped chicken liver. Gruyere, or a soft cheese, with chopped onion and mushroom. Or smoked sausage. When using raw ingredients a two minute longer cooking time in the coddler may be preferred.

Editor's Note: Wedgwood recommends submerging their coddler to its neck, while Royal Worcester explicitly implores you to never submerge the coddler beyond the middle of its belly. Their timings are also rather different. Our suspicion is that your coddler will last much longer if you follow the Royal Worcester directions, but your breakfast will be ready faster if you follow the Wedgwood directions. Ultimately, you must decide upon your priorities, as well as how well-coddled you like your eggs.

Coddled Eggs a la Mexicana

This recipe was contributed by Peter Young:

Michael Carroll's Recipes, Tips, and Comments about Coddling Eggs

First, some comments:
I have had three types of egg coddlers:

  1. Royal Worcester in both single and double-egg sizes.
  2. A nameless white porcelain that holds about a half-tablespoon more contents than the large Royal Worcester.
  3. A wider and flatter two egg glass cup with spring clamp for the lid - holding about as much as the large Royal Worcester.

The Royal Worcester is incomparable. We purchased ours in England over 35 years ago, and used them on a fairly regular basis (once a fortnight). The lid is as shiny as ever. The stainless steel threadtop on the porcelain cup is still securely bound. The porcelain looks new. These cups have been submitted to stress of many kinds. They have been washed in dishwashers. They have been filled to the brim during cooking (I recommend leaving some air space so the screw threadtop does not separate from the cup). I have always used a fork with gentle tension to remove the cap from the cup and the metal ring has in no way been weakened or bent.

The nameless white porcelain cup has a couple of serious flaws. While the porcelain itself is sturdy and has shown no signs of wear nor has any ever broken, the stainless steel is cheap, and the lid tends to rust despite being given the best of care (I recommend a thin coat of cooking oil to be applied after washing and drying). Worse the threadtop is not well bound to the cup. Over-filling will result in the top being pushed off from within by heat expansion of the ingredients. Moreover, the seal is not uniform, and once the ring is pushed off, a distasteful mass of debris is revealed that had previously penetrated the seal into the ring in the cup side of the ring. Once the user realizes that this debris was constantly in touching distance of the contents of the cup, it tends to be rather offputting. On the plus-side, the slightly larger cup allows for many more interesting recipes than the rather limited large cup of the Royal Worcester. The few recipes I mention below can be accomodated in the large Royal Worcester cups by removing about 1-2 teaspoons of egg white.

The glass cups with spring clamp are never going to be the same kind of collector's item, but they have a few good things going for them: There is no bound construction. Since the lid is clamped on the cup by an external (somewhat ornate) spring clamp (easily applied or removed in about two seconds), there is no worry about the binding of the threadring to the cup or any materials being caught in that space. Springing is an absolute breeze. There are no tiny recesses to contain food bits, and the clear cup is easy to check for clingers. Cooking times are virtually identical with that of the porcelain cups.

The only other minus is that removing the spring and lid from a hot cup is a bit more challenging than with the traditional porcelain. The lid has nothing with which to grip it, so one must use a potholder or towel rather than the tines of a fork that work so well with the porcelain versions.

Recipes: (for two egg cups) One master recipe with variations suggested.

  1. Start water in large pot to boiling.
  2. Using paper towel or fingertips very lightly oil the interior with your choice of butter, olive oil, or other cooking oil.
  3. Add two shelled eggs, medium to large if you have room - small, otherwise.
  4. Add cheese. I use about a teaspoon worth of any of the following and am constantly experimenting: sharp cheddar, gruyere, emmanthaler, ...
  5. Cream or sour cream -- about 1 1/2 teaspoons worth.
  6. Seasonings: salt, pepper, any of the following:
  7. Note: I sometimes top off the contents with milk (but not if I am adding lemon or anything citric, in which case I sometimes add white wine). My goal is to leave sufficient space for air to absorb the expansion of the ingredients -- a truly important factor if you are using any porcelain other than Royal Worcester.
  8. Seal cup, place in boiling water almost up to the bottom of the lid and cook between a simmer and a boil for 12 minutes (this is at high altitudes -- lower altitudes can probably do with a lesser temperature). The resulting egg should consist of a mostly runny yolk, a white that is partially runny, but not clear (with some little exception). You will need to figure out your time for yourself, and should rely on this time of yours because once you begin adding liquids, you will not be able to tell by examination if the egg is cooked properly until you remove it from the cup.

Service: Coddled eggs can be served right in their cups, but I almost never do that. My first choice by far are English muffins toasted crisp. The dryness of toast makes it absorbent of all the wonderful flavors of the egg mixture. Why waste anything? Moreover, coddled eggs slip all too fast into the digestive system -- muffins or toast extend them long enough to be truly appreciated.

In addition, I like to place on each muffin any of the following:

Some Recipe Suggestions from Susan

In addition to the more obvious additions of crumbled bacon, ham and mild grated cheese, for variety try instead a few flakes of previously cooked mild white fish (ie: leftover poached or steamed or baked from the prior night's meal). Put flaked fish in first if you're using a single egg or layer fish between two small eggs. If wished season with salt & pepper, poultry seasoning or even a light touch of tobasco. A few buttered bread crumbs on top is good assuming you don't mind moist crumbs. Add a dash of paprika before screwing the top closed or just before serving. (DON'T use regular pepper if you use paprika. The two do not work well together.)

We also have used flaked salmon (canned or the hot smoke variety) which some may find too strong, and at other times salmon pate. Shreaded lox (cold smoke style salmon) probably would be interesting too.

Serve with a parsely sprig and thin curl of lemon rind or thin slice of lemon. We haven't tried it but a really up-scale garnish of caviar (black or red we recently discovered salmon caviar which is yellow-orange and has a good flavor) likely would work too.

Mix and match flavors as suits you.

Lorin McCleary's Egg Coddler Recipe

For an interesting taste additon to coddled eggs, add come crumbled feta cheese, a few capers and a bit of dill to the egg in the coddler before cooking. This is a favorite of ours.

From Antonia

I actually got these recipes out of the October 2000 issue of Antiques & Collecting magazine. It talks about egg coddlers from a collecting point of view.

Oeuf aux Fines Herbes

Cheesy Eggs


Recipes from a Generic Egg Coddler

These recipes were included in a package of generic (cheap) egg coddlers. The coddlers are double-sized, so I'd assume that these recipes work for any double-sized coddlers.

Coddled Eggs

Cheese Souffle Omelette

Editor's Note: I don't think the water should be boiling, if they are talking about 15-20 minutes cooking time. I haven't tried this.

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