Coddled Eggs
Coddling may be an old-school egg tradition, but it's loaded with modern appeal: tender whites and runny yolks, a hands-off method, and endless flavor potential.
Keywords
- Eggs
- Great Britain
- Europe
- Breakfast & Brunch
- Quick
- Vegetarian
- Eggs & Dairy
- Main Courses
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Cooking tools:
- Saucepan
- Ramekin
- Kitchen towel
- Paper towel
- Kettle
- Tongs
- Thin spatula
- Cutting board
- Measuring spoon
- Vegetable oil spray
- Stove
- Salt shaker
- Pepper mill
Ingredients
- 4 large eggs, cold from refrigerator
- 4 pinches table salt, divided
- 2 teaspoons unsalted butter
- minced fresh tarragon or dill (optional)
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