Cheesy Coddled Eggs with Smoked Fish,
Sorrel & Dill
I remember an advert, when I was growing up, it was by the British Egg Marketing Board, and went like this: male guest in a typical boarding house, sits at the breakfast table, the harridan land lady marches in and barks……..“how do you like your eggs, fried or boiled?”.……the guest drifts off into an eggy day-dream of how many other ways an egg could be cooked and served, and fantasises about eggs that are….“kedgeree, scrambled, poached, sunny side up, eggs en cocotte or coddled”……emerging from his reverie, he replies…..”Eggs risotto please Mrs Burridge”…..to which she responds…..“is that fried or boiled?!”…..ask most people of my generation, and they will all remember this and earlier adverts, and in that sense, the advert certainly worked! I always remember wondering what on earth a coddled egg was, as they were often mentioned in my Malcolm Saville and Enid Blyton books too!
According to an online dictionary of cooking terms, a coddled egg is:
The word coddling refers to a cooking technique, usually involving eggs, in which the egg is cracked into a small buttered dish or ramekin, along with seasonings and sometimes other ingredients, and then partially immersed in a hot water bath (or bain-marie) for several minutes.
Some methods of coddling involve baking the egg, in the water bath, in the oven. Or it can be simmered in the water bath on the stovetop.
The degree of doneness achieved depends on how long the egg is cooked. But as the word “coddle” suggests, it is a gentle cooking method, resulting in a soft texture, with a yolk still at least partially runny (although the white should not be liquid).
Although my mum never coddled an egg, at least not whilst I was still living at home, we often had baked Swiss Eggs, omelettes, kedgeree, scrambled eggs, poached eggs and a Royal Navy breakfast dish called “Cheesy, Hammy, Eggy” which comprised buttered toast with sliced cooked ham, topped with melted cheese and a poached egg. We also often had curried eggs, so mum was more than just a “fried and boiled” egg cook! But, the term coddled eggs still fascinated me, and when I was in my late teens, I discovered an old Royal Worcester egg coddler in a small antique shop, which I bought, and which was the first in a collection of egg coddlers that I still have today.
Image: It’s Me, Sarah
However, I appreciate kitchenalia in all forms, so when I was asked by ÄGGCØDDLER if I would like to receive their set of egg coddlers for review, I was happy to accept. I was sent a set of four beautiful Scandinavian egg coddlers, complete with their seals (a silicon band that hooks around the lid) and also a very informative leaflet on how to coddle eggs with some simple recipe ideas. The coddlers are simply and yet very stylish, with different coloured lids, and came packed in individual boxes. They hold a large egg with additional ingredients with ease, and were extremely easy to use.
Jois Lundgren, founder of ÄGGCØDDLER says of his product: “The Scandinavian ÄGGCØDDLER (derived from its less-famous English relative – the egg coddler) is a simple idea – it’s a porcelain cup with a lid in which amazing egg delicacies are born. What you create is pretty much only limited by your imagination……ÄGGCØDDLERs are great for breakfast, brunch, a snack, or whenever you feel a little peckish and want a treat.” I have to say I had a bit of a giggle at his tongue in cheek description that they were derived from “their less-famous English relative – the egg coddler!!” Regardless of where egg coddlers first came from, these coddlers have been added to my more traditional collection, and WILL be regularly used many times.
So, what did I coddle in my new ÄGGCØDDLERS? I decided to cook a high tea dish of smoked fish with fresh sorrel, dill, capers and cheese, along with four of my hen’s finest free-range eggs. The combination was wonderful, with soft flakes of smoked fish (haddock), the slightly astringent taste of sorrel, aromatic dill, sharp and acidic capers and the salty richness of grated Parmesan cheese all blending so well with the iron richness of egg yolk and soft egg white. We enjoyed TWO coddled eggs each, along with some rye crisp-breads…..it was made and on the table in under fifteen minutes.
My delicious recipe for Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill is a perfect addition to Dom of Belleau Kitchen’s monthly Simply Eggcellent challenge, and as it is “anything goes” this month, my coddled eggs have been added. If you have any egg coddlers lurking in the back of your cupboards, DO liberate them in an attempt to go beyond “fried or boiled” eggs! Or, why not pop over to ÄGGCØDDLER to buy some coddlers, their site also boasts some wonderful recipes here: ÄGGCØDDLER Recipes. Jazz up your breakfast and tea tables, and get coddling! Karen
Disclaimer: I received a set of four ÄGGCØDDLERS free of charge; I was not asked to promote them or share my findings here, but I chose to do so as I was so impressed with the product, I wanted to share my review and recipe with my readers.
Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 12 minutes |
| Total time | 17 minutes |
| Allergy | Egg, Milk |
| Meal type | Breakfast, Lunch, Snack, Starter |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 4 free-range eggs
- 125g to 150g cooked smoked fish (such as smoked haddock, smoked salmon, smoked cod etc)
- 8 to 12 sorrel leaves, finely chopped
- fresh dill, finely chopped
- 4 to 6 teaspoons capers, drained
- salt and white pepper
- 8 teaspoons grated Parmesan or Grana Padano cheese
- a little milk
- butter, for greasing
Note
A wonderful recipe for breakfast, brunch or high tea, the eggs are coddled with smoked fish, sorrel, capers, dill and cheese for a tasty meal in a pot! Serve with crisp-breads, toast or crackers.
Directions
| Step 1 | Butter the egg coddlers, bottom and sides as well as underneath the lid. |
| Step 2 | Start to build the recipe by adding half of the ingredients to each coddler in this order: smoked fish chopped sorrel, dill, capers, cheese and salt and pepper. |
| Step 3 | After the first layer of ingredients, break the eggs into each coddler and layer once again, ending with the cheese. |
| Step 4 | Spoon a little milk (about a teaspoon) over the top and secure the lids according to the type of coddler you are using - such as bands or screw lids. |
| Step 5 | Place the filled egg coddlers into a sauce pan, and pour boiling water into the pan so it comes half way up the sides of the coddlers. |
| Step 6 | Boil for the following times: Very soft eggs = 7 to 8 minutes; soft eggs - 8 to 9 minutes and hard eggs = 11 minutes to 12 minutes. |
| Step 7 | Once cooked to personal preference, carefully take the coddlers out of the pan, using a tea towel if necessary as they will be hot. Remove the lids and serve with rye crispbreads, toast, bread or crackers. |
Jewel Sauls says
My Royal Worcester china pattern Evesham always had Egg Coddlers as a pattern piece and I always wanted to get one and try to coddle an egg. They were not something I grew up with in the Southern USA! Love your recipe and lovely pictures! Now that you have reinspired me, I may have to order one! Sadly, you can only get them from eBay now.
Karen Burns-Booth says
Aw what a shame Jewel! I have several Royal Worcester egg coddlers, and will check what patterns I have and let you know! Karen
Jewel Sauls says
I found two RW Evesham coddlers on eBay for next to nothing! Now waiting on the mailman!!! I’ll let you know when I use them. Thanks for always being an inspiration!
Karen Burns-Booth says
Oh how fabulous Jewel – so pleased for you – I’ll look out for some for you too! Can’t wait to see your coddled eggs – Karen
cheri says
I’ve heard of coddled eggs but I have never prepared one before. Love your egg coddlers, can you tell me where you purchased them. Thanks!
Karen Burns-Booth says
Thanks so much Cheri! They are so cute aren’t they? You can buy them here: http://www.aggcoddler.com/ Karen
Amber Harding says
I’m egg-xited about cooking coddled eggs! Just both those thingies today and it’s on!
Karen Burns-Booth says
Hahaha! Yes – I was pretty egg-cited too when I made these Amber! Karen
Dom says
aren’t those little egg coddlers so sweet… they’re like a little cold family out on a walk in the snow. I don’t think i’ve ever coddled an egg, although the way the dictionary describes it, I have baked an egg in a buttered dish, so maybe I have. I love the way you’ve prepared you and served them, they just look so adorable… I hope you’re not too harridan with your guests, I imagine you could be! (Ha HA!!) Thanks so much for linking to Simple Eggcellent xx
Karen Burns-Booth says
Although I love my Royal Worcester ones Dom, these are so cool and Scandi looking! They do look like a little family with bobble hats, don’t they? I am NEVER a harridan with my guests ever! LOL! Ask Glamorous Glutton and Fiona Maclean, they will tell you how nice I am! LOL! Karen
Heather Haigh says
I’ve often wondered what coddled eggs are. Yours sound lovely. Thanks!!
Karen Burns-Booth says
Thanks Heather, they tasted wonderful too! Karen
Dave Scott says
Yes, of course when this came along on the breakfast table, eyes rolled sideways, but when they got used to it, oh did they dig in. The fish especially!
Karen Burns-Booth says
Glad you all enjoyed them!
Glamorous Glutton says
I had coddled eggs often as a child and love them. Having tried to buy an egg coddler as a gift for someone last year, I know they’re hard to find. I only managed a cheap Chinese one from Amazon. One of these Ägg Coddlers would have been perfect. GG
Karen Burns-Booth says
Thanks GG! I LOVE eggs cooked this way and I will put you in touch with the people at AGGCODDLER if you like? Let me know…….Karen
Bintu @ Recipes From A Pantry says
Egg coddler – I learn something new everyday and feel I need to try one.
Karen Burns-Booth says
Yes, there is a lot to learn in the British food world Bintu!Karen
Sylvia @ Happiness is homemade says
I’ve never seen coddled eggs before but wherever there is a dill I’m up for it 😉 Lovely egg dishes! x
Karen Burns-Booth says
The dill really works with the eggs and smoked fish in this recipe Sylvia!
Choclette says
I’ve always been hazy about coddled eggs. So basically they are a poached egg in a pot? But those pots are very cute and I’d be happy to try a coddled egg, though maybe not with smoked fish 😉
Karen Burns-Booth says
Yes, it is a poached egg in a pot Choclette, but with added extras! I think you would love them cooked this way!
Eleni {The Foodie Corner} says
Gosh! Never heard of coddled egg before! Only “coddle” I’ve heard is “mollycoddle”, wonder how the two might be linked. One thing for sure is that I am DEFINITELY trying them! And I so need to find the right accessories… Thanks for sharing!