Buzz
Among the many egg-cooking methods, poaching often proves to be the trickiest. While poaching isn't impossible, it does come with a steep learning curve, despite numerous tips designed to simplify the process (which suggests it's not as easy as it seems). Poached eggs require a gentle touch, but coddled eggs are surprisingly independent. All you need is a jar.
Traditionally, coddled eggs are made in a special egg coddler, though these can be pricey. A Mason jar with a tight lid works just as effectively. Simply place the egg in the jar with a few additional ingredients, and after that, it's all about a smooth simmer.
Whether you use a coddler or a jar, the process is identical: generously butter the container, crack an egg inside, add cream, bacon, cheese, herbs, or any desired extras, seal the container, and submerge it in a simmering water bath to cook. Coddling is like poaching with training wheels (or sous vide-ing without the immersion circulator), yielding perfectly tender whites and runny yolks with minimal effort.
I skip the cream in my coddled eggs, primarily because my partner is dairy-sensitive, but also because they don’t really require it. A pinch of salt and pepper works perfectly. You could also crumble some bacon or sprinkle cheese on top before placing the jar in its hot bath. If you do prefer cream, use a tablespoon, along with a generous pinch of salt and a few cracks of pepper.
Seal the jar tightly (finger-tight) and place it in a pot. Add water until it reaches the jar lid, then remove the jar and bring the water to a boil. Reduce the heat to a rapid simmer, return the jar to the pot, and cook for seven minutes. Use tongs to remove the jar, and a clean kitchen towel to open it. Serve with a toast point or spread it on an English muffin.
Simple Coddled Egg
Ingredients:
1/2 teaspoon butter
1 egg
Salt and pepper
Optional add-ins: Crumbled bacon, shredded cheese, herbs, or roasted vegetables
Coat a 4-ounce Mason jar with butter, then crack an egg into the jar and season with salt and pepper. Add any optional toppings on top of the egg, seal the jar, and place it in a pot. Fill the pot with water until it reaches the jar lid, then remove the jar and set it aside.
Bring the water to a boil, then lower the heat to a rapid simmer. Place the jar back into the pot and let it cook for seven minutes to achieve firm whites and a runny yolk. Use tongs to remove the jar from the water and open it with a clean kitchen towel. Serve immediately.
