This is a new favorite meal of mine. Coddled eggs are an old fashioned dish where a cracked egg is cooked in a small ramekin by being emerged in a hot water bath or bain marie. It is rich, decadent and very satisfying and can be eaten for breakfast, lunch or dinner. I used this same dish as the 3rd course of a dinner party and paired it with a red burgundy. It was divine!
This dish is versatile, you could simply cook the eggs with cream, salt and pepper or you could liven it up by adding sautéd vegetables, diced ham or fresh herbs. There are endless possibilities. At the moment, I love the earthy combination of mushrooms that have been sautéd with garlic and fresh thyme. Adding a dollop of bacon jam rounds out all of the flavors giving just a hint of sweetness and spice and of course, bacon! It can be eaten with just a spoon or with toasty bread. Cook the eggs just until the yokes are warmed through at a low simmer. It can take about 15-20 minutes to get there.
First step, if you haven’t already made the bacon jam, is to chop up mushrooms, I used crimini, and saute with a little butter, minced garlic and fresh thyme. This can be done ahead of time as well and saved until you’re ready to eat. Then all you have to do is assemble the coddled eggs.
The images below show how I assembled the coddled eggs. After buttering the ramekins I added a teaspoon of the mushroom mixture, a teaspoon of bacon jam and then half a tablespoon of cream. Then I carefully cracked an egg into each ramekin making sure not to break the yolk. Then I repeated the layering process of mushrooms, bacon jam and cream and then sprinkled a little salt and pepper on top. After that I carefully placed the ramekins in a pot and filled it with water just until halfway up the sides of the ramekins.
Make sure the water level is not too high because when it starts to bubble the water can splash and puddle onto the eggs. You will want a soft simmer. Stay close by to adjust the heat as needed to lower the boil or to continue the simmer. Once the water reached a simmer I covered the pot with lid and let it continue to simmer for 5-7 minutes.
I love a runny yolk but undercooked egg whites makes me a little squeamish. It took my eggs 16 minutes to reach the point where I was happy. But please feel free to cook your eggs as little or as long as you like. For a “just barely” cooked egg I would say 6 minutes of cooking time after the water has started to simmer. For a completely cook egg with firm yolks, probably closer to 20 minutes. If you like the runny yolk as I do, the contents of the ramekin should still have a jiggle if nudged.
Then toast up some bread and chow down.
Coddled Eggs with Mushrooms and Bacon Jam
Makes 4 – Recommended 2 per serving
*You will need 4 ramekins, I used 4 small “tasting bowls” that I have for catering and such. Make sure whatever container you use is porcelain or glass and that it can be used in the oven, microwave and dishwasher, just to be on the safe side.
4 oz of mushrooms chopped
2 teaspoons of fresh thyme chopped
1 large clove of garlic minced
2 tablespoons of butter – divided
4 tablespoons of cream
Salt and pepper
Chives – optional
Toast – optional
- Using a sauté pan, melt 1 tablespoon of butter on medium heat. When the butter begins to foam add the mushrooms. Cook, stirring occasionally until the mushrooms begin to brown. Then add the fresh time and salt and pepper and toss together. Remove from heat and set aside.
- Butter the ramekins with the remaining tablespoon of butter, this prevents the eggs from sticking to the sides of the dish. Then start layering by putting 1 teaspoon of mushroom mixture into the bottom of the ramekins. Then add a teaspoon of bacon jam and a half tablespoon of cream.
- Carefully crack 1 egg into each ramekin, make sure not the break the yolk. Then layer again with 1 teaspoon of mushroom mixture, 1 teaspoon of bacon jam and top with another half tablespoon of cream. Season with salt and pepper.
- Using a pot or a sauce pan with high sides, place the ramekins in snuggly, so that they don’t move around. Pour in enough water to reach the middle of the ramekins, nothing more. Heat the water until just boiling then turn down the heat to a slow simmer. Keep an eye on the water temperature and adjust the heat accordingly, we want a few bubbles not a rolling boil.
- Place a lid on top after it’s reached it’s simmer and continue to cook for 10 more minutes, my eggs took about 15 minutes total from the time the water began to boil. If you want softer eggs cook for 6 minutes, harder yolks cook for 20 or more. When they are cook to your preferences carefully remove the ramekins from the water. It will be hot! I used rubber tongs and had an oven mitt to protect my hands. Enjoy!
I hope you’re enjoying the blog so far. I’d love to hear from you. Let me know if there is a dish you’d like me to prepare. I have a few ideas up my sleeve, one is a “Cookbook Roulette” where I’ll randomly pick a cookbook from my collection and then randomly pick a recipe to try. It should keep things interesting and I think we could all learn something new!
Enjoy your week!