I’m an EggCentric Ambassador!
A friend called me eccentric recently, and I have to admit to being a bit taken aback – I mean I know I may be a trifle unconventional or even Bohemian, but eccentric is usually associated with batty old ladies who boil Brussels sprouts in the kettle, have cat-food on toast, go shopping in their slippers and wear their underwear outside their cloths, none of which I do! But back to the eccentric title that I am writing about today – I AM an EggCentric Ambassador for British Lion Eggs and The British Egg Information Service, and as an eggy ambassador I have been asked to share different recipes that use eggs, but that are simple to prepare and cook. There can be nothing simpler than a coddled egg, it’s slipped into a special container and cooked in a pan of boiling water until softly set, creamy and unctuous; and today’s recipe for Coddled Eggs with Smoked Salmon & Dill, is JUST the recipe for any special occasion breakfast, brunch, supper or high tea, and would make a VERY romantic dish for Valentine’s day too.
I cook (and bake) with eggs nearly everyday – they are nature’s fast food, conveniently packaged and essential ingredient to any recipe, as well as being pretty damn good on their own. So, being an Egg Ambassador is a piece of cake for me, or should I say as easy an boiling an egg! However, eggs can often be relegated to the “extra ingredient” category, which is a shame, as I think they should be allowed to shine as the main protagonist in recipes……and there is nothing better than a coddled egg to highlight the deliciousness of an egg which is served as the main event. Today’s recipe also shows just how easy it is to cook an egg in a special way, with the added ingredients being smoked salmon, crème fraiche (or sour cream), fresh dill and red onions – elegant and tasty, forget scrambled eggs with smoked salmon, this IS the way to go for a delectable and sophisticated egg dish. And, if you are not the proud owner of specialised eggs coddlers, as I am, then this recipe can be easily adapted to cook in tea cups or ramekins, similar to Oeufs en Cocotte (Eggs en Cocotte).
I hope that today’s recipe titillates your taste-buds and makes you reach for a box of British Lion eggs…..and if smoked fish isn’t your thing, or you want to serve this dish to the children, then just omit the smoked salmon and use chopped ham instead. There all sorts of variations that you can do with this coddled egg recipe, and I will add my ideas below. So, I hope my message today that eggs CAN be more exciting than boiled, fried, scrambled or poached has inspired you to get cracking and whisk up some coddled eggs – and, I am VERY sorry for the cheesy puns! Karen
Disclaimer: Commissioned work with British Egg Industry Council.
Coddled Eggs with Smoked Salmon & Dill
Print recipe
| Serves | 1+ |
| Prep time | 5 minutes |
| Cook time | 12 minutes |
| Total time | 17 minutes |
| Allergy | Egg |
| Meal type | Appetizer, Breakfast, Lunch, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
- butter
- 1 slice of smoked salmon per person (torn into small pieces)
- 1 large free range egg per person
- 1 tablespoon crème fraiche (or sour cream)
- 1 tablespoon chopped fresh dill weed (or bronze fennel)
- salt to taste
- white pepper to taste
- extra slice of smoked salmon per person (to serve)
- extra crème fraiche or sour cream (to serve)
- extra chopped fresh dill weed or bronze fennel (to serve)
- 1/2 red onion, peeled and finely diced (to serve)
- 1 slice rye bread per person, toasted and cut into fingers (to serve)
Note
A delectable way to serve eggs, these coddled eggs are gently cooked in egg coddlers (or tea cups and ramekins) with smoked salmon, dill and crème fraiche until just set - they are then served with extra smoked salmon, dill and crème fraiche along with fingers of toasted rye bread and red onions. They make an elegant and sophisticated dish for breakfast, brunch, supper or high tea for Valentine's Day or Easter.
Directions
| Step 1 | Butter the inside of the egg coddlers with butter, as well as the inside of the lids too. |
| Step 2 | Layer the smoked salmon, chopped dill and crème fraiche in the buttered egg coddlers, seasoning as you go, then break the whole egg in to the middle of the layers - you need to finish with some crème fraiche on top. |
| Step 3 | Screw on the lid and place the egg coddlers in a pan of boiling water, the water must come up to the neck of the coddlers. |
| Step 4 | Simmer for 10 to 12 minutes and then gently lift the coddlers out of the water. |
| Step 5 | Place a coddler on each plate, open the coddlers and serve with rye bread fingers, extra smoked salmon, extra crème fraiche, extra chopped dill weed and the chopped red onions. |
| Step 6 | Allow one egg per person for breakfast and brunch, or two eggs per person for a more substantial lunch, supper or hight tea dish. Serve with extra bread, smoked salmon, crème fraiche and red onion accordingly. |
| Step 7 | NB: If you don't have any egg coddlers, you can cook these eggs in tea cups or ramekins, covering them with buttered foil before cooking the same way as above. |
Coddled Eggs Variations:
“The Three-Minute Egg” – Just add an egg to a buttered coddler, season to taste with salt and pepper and cook in boiling water for 7 to 8 minutes.
Cheesy Eggs – Butter the coddler and add an egg, season to taste then cut 15g of cheese into small cubes, or grate it, and add it to the egg; cook in boiling water for 10 minutes.
Ham and Eggs – Butter the coddlers and add 15g of chopped ham to the coddler; add the eggs and seasoning and cook in boiling water for 10 minutes.
Farmhouse Eggs – Butter the coddlers and add 2 x chopped fried mushrooms, 1 x slice of grilled streaky bacon that has been crumbled to the coddler; add the egg and cover with 15g of grated Cheddar cheese – cook in boiling water for 11 to 12 minutes.
My OTHER Coddled Egg Recipe is Here:
Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill
Eggy Notes:
• Eggs can be exciting – they are not just for boiling and scrambling, you can use them in interesting dishes that are innovative and tasty
• Eggs can help to make a healthy meal in minutes
• Egg based meals can fit in with a busy and active lifestyle
• Eggs are a great source of protein and vitamins and minerals, combined with plenty of veg they can make a healthy meal at any time of day
• Eggs keep you feeling fuller for longer and are a healthy fast food
More Egg Recipes Here:
Liz Thomas says
Love coddled eggs
Got given no less than thrèe sets just like yours when we got married but not one single person gave us a toaster!
Cheers from Thailand!
Liz
Karen Burns-Booth says
Thanks Liz!
So, you are back in the Far East – let me known when you are back in Europe and we will try to meet up!
Karen
Glamorous Glutton says
I love coddled eggs as you know and this looks really delicious. We really should champion the coddler as they are quite hard to get, except on line and these very delicious recipes will become a thing of the past. GG
Karen Burns-Booth says
I DO know you are a fab of coddled eggs GG and as you say, we MUST safeguard these recipes before we lose them! Karen
Jan says
I agree, another site uses a traditional poaching pan to make the coddled eggs, as they have lids too. Not as nice as traditional coddling pots, bit handy
Karen Burns-Booth says
Thanks Jan,
Historically, coddled eggs are always made in a jar or pot of sorts, and when made in a poaching pan they become poached eggs! IMHO!
Karen
Alison says
I didn’t know there was such a thing as an egg coddler! You live and learn. The eggs look lovely
Karen Burns-Booth says
Yes, egg coddlers used to be very popular, but they seem to have fallen out of favour, which is a HUGE shame! Karen
Monique says
I have one cute coddler:) I will finally try 🙂
Karen Burns-Booth says
Go on Monique, have a go now, especially as you have a coddler too! Karen
Elinor Hill aka Beachhutcook says
Smoked salmon and dill sound delicious eggs.
Karen Burns-Booth says
Thanks Elinor – we LOVE coddled eggs at Chez L and L and especially when served with smoked salmon and dill! Karen
Dom says
that little china egg coddler is so pretty… I adore eggs cooked like this and with dill and smoked salmon too. The perfect breakfast!
Karen Burns-Booth says
Thanks Dom – love these little egg Coddlers – Karen
Fiona @ London-Unattached says
Now, as you know, my mum LOVED coddled eggs, though they are really not my thing! And, she will be looking down and smiling now;)
Karen Burns-Booth says
What a lovely thought Fiona and thanks so much again! Karen
Janie says
Boiling sprouts in the kettle? Now there’s an idea 😀
Love this recipe Karen, would happily indulge any time of day!
Janie x
Karen Burns-Booth says
Yup! And maybe cabbage in the kettle too! Thanks Janie, Karen
Nayna Kanabar says
What a lovely recipe and I love the pretty egg cups.They are gorgeous.
Karen Burns-Booth says
Thanks Nayna – I love the recipe and the wee egg Coddlers too! Karen
Carole Walker says
I love coddled eggs but have only ever done with butter and seasoning so must try something different. If I ever mention coddled eggs, no-one seems to know what they are – they don’t know what they are missing!
Karen Burns-Booth says
They certainly do not know what they are missing Carole and do try this recipe for something a little different, although a plain buttered coddled egg is a thing of beauty too! Karen
Isak Alderfalk says
The combination of eggs and salmon is just excellent!
Karen Burns-Booth says
Thanks so much!
Geneva Kay says
I found your recipe for coddled eggs recently because I bought the cups and wondered where they got their name.
I was using them for my homemade body creams.
I’m from the southern part of the USA and had never heard of coddled eggs. My mom had something similar she made in little cups but called them poached eggs. (I’m a picky egg eater- the yolks were fine but I hated the texture of the whites) Mom could only get me to eat scrambled eggs.
I was pleasantly surprised that these wonderful little cups I found in a thrift store were actually for eggs and again my surprise that they could be made in so many ways!
Thank you!
Geneva Kay
Karen Burns-Booth says
Hi Geneva Kay,
I am SO pleased you have found my recipe for coddled eggs, we LOVE them here!
Please do let me know how you get on with them!
I have more recipes here:
CODDLED EGGS
Karen
Sian says
Hi. I will try some of these recipes when my coddlers arrive. I can only find them online. I noticed they often do 2 different size coddlers; a standard one egg size and a king size that can fit two. I wondered which one you use in your recipes? Is it the king size so you can fit the salmon and creme fraiche in as well? Thanks
Karen Burns-Booth says
Yes, the salmon was cooked in a kingsize coddler. I’ve got all the sizes. 🙂