Coddled Eggs Recipe To Step Up Your Brunch Game

If there is one thing that can turn an ordinary morning into a luxurious breakfast experience, it's the indulgent and delicate dish of coddled eggs. This simple yet decadent dish is a true showstopper, elevating eggs from an everyday staple to a breakfast fit for a king.

The origins of coddled eggs can be traced back to the early 19th century when English cooks first started experimenting with eggs. In those days, eggs were often served poached, boiled, or fried, but the coddled egg was something entirely different. The process of coddling eggs involves cooking them slowly and gently in their shells in hot water or cream until the whites are just set, leaving the yolks runny and delicious. 

The name "coddled" comes from the word "coddle," which implies to cook something gently. The technique was originally used to cook delicate foods such as fruit and fish, but it quickly found its way into the world of eggs. The traditional tool to do this was an egg coddler which is a ceramic or glass cup with a lid that's designed to hold the egg while it cooks. These coddlers come in a variety of shapes and sizes, and some even have intricate designs or patterns but even a simple ramekin will do the job.

While the classic recipe for coddled eggs is delicious on its own, there are plenty of ways to take this dish to the next level. One way to do this is by adding some flavorful ingredients to the mix. For example, you could add some fresh herbs, such as thyme or parsley, to the water before cooking the eggs. This will infuse the eggs with a subtle herbal flavour that complements their rich, buttery taste.

Another way to jazz up your coddled eggs is by adding some cream or cheese. A few shavings of Parmesan or crumbles of goat cheese can add a decadent and savoury element to the dish. You could also add some cooked bacon or smoked salmon for an extra boost of protein and flavour. Whether you stick to the classic recipe or experiment with different flavours and ingredients, there's no denying the decadence and indulgence that comes with a perfectly cooked coddled egg. 

Video Credits: Warren Nash/YouTube


  • 2 large eggs
  • ¼ cup heavy cream
  • Salt and pepper, to taste
  • Chives or parsley, chopped (optional)
  • Toast, for serving
  • Butter, for serving


  • Preheat your oven to 180°C.
  • Butter the inside of two heatproof ramekins or small bowls.
  • Crack an egg into each ramekin or bowl, and then pour 2 tablespoons of heavy cream over each egg.
  • Season the eggs with salt and pepper to taste, and sprinkle some chopped chives or parsley on top, if using.
  • Place the ramekins or bowls into a large baking dish or roasting tin, and carefully pour boiling water around the ramekins until it comes up to about halfway.
  • Cover the baking dish or roasting tin tightly with foil or a lid, and place it in the preheated oven for 12-15 minutes. The eggs are ready when the whites are set, but the yolks are still runny.
  • Carefully remove the ramekins or bowls from the baking dish or roasting tin, and serve the coddled eggs immediately with toast and butter, or any other sides of your choice.