Ursula LeCoeur

Coddled Egg: Perfect for Holiday-Weary Stomachs

Ursula LeCoeur

Coddled egg and toast

Mary Reporting. A coddled egg isn’t really the correct term for this dish, but it’s what we always called it in my family. A coddled egg generally refers to an egg in its shell carefully lowered by tablespoon into a pan of boiling water and cooked for six to eight minutes.

This egg is baked in the oven. The more accurate name for my family’s egg creation is egg en cocotte or oeufs en cocotte. These are simple to make, and very appealing for breakfast, lunch or dinner when your body can’t handle one more designer cocktail, rich sauce, or decadent dessert. Serve with toast to break apart and mix with egg.


1 egg

1 teaspoon butter, plus a pinch for greasing ramekin

1 tablespoon cream or milk

Salt and pepper to taste


1)   Pre-heat oven to 325 degrees.

2)   Grease oven-proof ramekin with pinch of butter.

3)   Crack egg into ramekin.

4)   Add butter, cream, salt and pepper

5)   Place ramekin in frying pan filled with warm water to within an inch of ramekin’s top. Cover.

6)   Bake for 7 to 10 minutes for a firm yolk.