Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Coddled Eggs

'Coddle' (or quoddle) is just an old word for part-cooking.

Coddled Eggs are part-boiled, either in their shells or in individual coddling cups, sometimes with a splash of cream, until the white is semi-set.

Royal Worcester Egg Coddling Cup
Image: Unknown

The popular Royal Worcester brand of Egg Coddling Cup, comes with the instructions:
Directions for use: Lightly butter the inside of the cup. Break eggs into it. Add butter, salt and pepper for flavour. Screw on lid. Cook ten minutes in enough boiling water to cover coddler. Lift cup from water by metal ring. When you unscrew the top, grasp the whole cover, if the eggs are not cooked enough, replace the lid and return the coddler to the boiling water. For variety, add flaked fish, cheese, herbs, chopped ham, mushrooms. etc. to the egg. Coddlers are also ideal for heating baby foods.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018