Coddled eggs: try our basic recipe, with Martha Stewart's expert tips

Coddled eggs are a little like poached eggs but (dare we say it?) better. Here's how to make them, with a little help from Martha Stewart

Coddled eggs
(Image credit: Amazon)

Coddled eggs are distinctly American, but they SHOULD be popular the world over: they're so easy to cook and they're super-tasty. Coddled eggs are our perfect breakfast/brunch but they're an easy tea for the kids or late night supper after a big, early lunch that feels like hours ago.

Below is our coddled eggs recipe, plus some tips from Martha Stewart, in whom we trust faithfully on all things egg-based. You will need an egg coddler for this recipe – our favourite buy is below.

For more egg recipes, go to our dedicated page; for all our food and recipes, go direct to our hub page. 

Agg Coddler, $27.99 at Amazon US or £34.95 at Amazon UK
This egg coddler holds two jumbo or three regular eggs. Just crack eggs into the AggCoddler, and add any ingredient you desire – bacon, spices, veggies, spinach, salmon – to get creative and make a delicious breakfast in one container! Microwave- and dishwasher-safe.

Shop all the egg coddlers at Amazon US
Shop all the egg coddlers at Amazon UKView Deal

Coddled eggs – the easy way

Coddled eggs

(Image credit: Amazon)

Coddled eggs are gently steamed to produce perfect results (a soft-cooked egg). They can be eaten on their own, with toast, and topped with your favourite extras – more on those below. 

You will need:

  • ½ tsp unsalted butter, to grease the coddler
  • 4 tsp heavy cream, divided
  • 1 large egg
  • Salt and pepper
  • Toppings


1. Butter the inside of your egg coddler.

2. Put the egg coddler inside a medium-sized saucepan and fill the pan with water so that it comes three-quarters of the way up the coddler. Now take the coddler out of the saucepan to boil the water – once the water is boiling, reduce the heat to take it back to a gentle boil. (FYI: Martha Stewart lines the bottom of her saucepan with kitchen towel here and leaves the buttered coddlers in the pan while it heats, but we're not quite so adept as her so have kept it simpler.)

3. While the pan is coming to the boil, put half of the cream into it, plus some of your toppings (we call them toppings, but they're ingredients, too. Season well. 

4. Now add the egg, then add the rest of the cream and toppings. Season again and put the coddler's lid on tight.

5. When the water is gently boiling, put the coddler into the pan and cook for around eight minutes – or until the whites are set but the yolk is still soft – runny if you like it like that, or soft-boiled if you prefer it harder. Martha Stewart's approach is a little different here: she simmers the coddler in the pan for four minutes, then turns off the heat, covers the pan with a lid or plate and leaves it for six or seven minutes before serving. We've tried her approach and found it gave us great results, too!

Our favourite toppings and ingredients for coddled eggs

We love to add cooked bacon into our coddled eggs then garnish them with chopped spring onion, chopped chili and chopped parsley, but you can also add chopped chives and ham... chopped tomatoes are great too. Whatever takes your fancy!