Sunday, March 05, 2006


This is a very simple way to make eggs, almost impossible to get wrong. These were used in the old days more but some people still use them now. I have two Wedgewood egg coddlers given to me after my Grandmother passed away but I can not bring myself to use them.


Butter the inside of the egg coddler and metal lid.
Break one or two eggs (according to size of the coddler) into the cup, and season to taste with pepper and salt.
Screw on the lid (grasping the whole top -- do not use lifting --> -- ring alone).
Stand the egg coddler up to its neck in a pan of boiling water and simmer for time stated.
Lift from pan and serve.

Small size Wedgwood egg coddler:

One large egg - 5½ minutes
One medium egg - 5 minutes

Large size Wedgwood egg coddler:

Two large eggs - 8½ minutes
Two medium eggs - 6½ minutes

Cheesy Eggs

1/2 oz processed or other soft cheese, cubed
salt and pepper to taste

Butter inside and lid. Break egg into coddler, season and add cheese. Cook 7-8 mins.

Al La Mexican
Add a few pieces of cooked chorizo and some diced serrano peppers to eggs in a buttered coddler and cook as usual. Very nice.

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