This egg coddler is a simple and healthy way to poach eggs. Crack one or two eggs into the coddler and add the whole vessel into a boiling pot of water for a delicious eggy meal. Find out more below with step by step instructions and hints and tips. What is a coddled egg? Similar to a poached egg but with other food ingredients to turn a simple egg into a delicious meal. How to use your coddler Prepare a saucepan of boiling water that goes about two thirds up the side of your coddler when you place it in to the pan. Lightly grease the inside and then crack one or two eggs into it. Room temperature eggs cook better than ones directly from the fridge. Add other flavours such as cheese, ham, herbs, asparagus or mushrooms on top of the eggs- or simply a little salt and pepper. Screw the lid back on to the base - but not too tightly and place carefully into the pan of gently boiling water and cook for between 6 and 9 minutes. Remove carefully from the pan by the lifting ring, and holding the base with a towel, gently unscrew the lid and ensure your eggs are cooked as you wish. Hints and Tips Only immerse in boiling water no more than two thirds up the coddler. Do not screw the lid on tightly. A loose turn is all that is needed. Do not use in a microwave oven. The porcelain base can be dishwashed, but we recommend hand washing the lid. The lifting ring must never be used for tightening or loosening the lid. Only ever tighten or loosen by turning the metal side of the lid onto or off the base.
