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Royal Worcester Coddled Egg Recipes

(came with one of the coddlers).

1. "Three-Minute Egg"
INGREDIENTS: 1/4tsp butter - 1 egg - salt & pepper
Butter the inside of the egg coddler and metal lid. Break an egg into the fine porcelain cup. Season to taste with salt and pepper. Screw the lid firmly. Stand the egg coddler up to its neck in a pan of boiling water. Simmer for 7-8 minutes. Lift from water and open.

2. "Oeuf aux Fine Herbes"
INGREDIENTS: 1/4 tsp. butter. 1 egg. 1 tsp. chopped parsley. 1 tsp chopped chives. salt and pepper.
Butter the inside of egg coddler and metal lid. Beat up the egg with the parsley and chives. Season with salt and pepper to taste, and pour into egg coddler. Screw up lid, stand the coddler up to its neck in a pan of boiling water and simmer for 7-8 minutes until cooked.

3. "Cheesy-Egg"
INGREDIENTS: 1/4 tsp. butter. One Egg. 1/2 oz. (15 g) processed or other soft cheese. Salt and pepper.
Butter the inside of egg coddler and lid. Break the egg into the coddler, season with salt and pepper. Cut the cheese into 1/2" cubes and add to egg. Screw up lid and stand coddler up to its neck in a pan of boiling water. Simmer for 7-8 minutes until egg is firm. Serve with cubes of bread or fingers of toast.

4. "Farmhouse Egg"
INGREDIENTS: 1/4 Tsp. butter. 1 Tblsp strips of bacon. 2 tsps. chopped onion. Chopped mushroom. One egg. 1/4 oz. (1 wedge) Gruyere.
Butter inside of coddler and metal lid. Fry the bacon strips, add onions and mushrooms, saute for a minute or so. Empty the mixture into the egg coddler, add the egg and stir. Season with salt and pepper, place the slice of Gruyere on top. Screw up lid and stand the coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

5. "Oeuf Baron"
INGREDIENTS:1/4 Tsp. butter. 1 1/2 tblsps sliced mushrooms. 1 egg. 1 tblsp chicken liver pate. salt and pepper.
Butter the inside of egg coddler and metal lid. Put the mushroom slices in bottom of egg coddler, season lightly with salt and pepper. Add th egg, season to taste, then add the pate. Screw up lid, stand coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

6. "Ham'n-Egg"
INGREDIENTS: 1/4 Tsp. butter. 1/2 oz (15 g) cooked ham. 1 egg. salt and pepper.
Butter the inside of coddler and metal lig. Cut the ham into half-inh strips, about 2 1/2" long and line the prcelain cup with these. Add the egg, season with salt and pepper. Screw up the lid and place the coddler up to its neck in a pan of boiling water. Simmer for 7-8 mins oruntil egg is cooked.

7. "Uovo con Tonno" (Tuna Egg)
INGREDIENTS: 1/4 Tsp Butter. 1 egg. 1 tblsp Flaked tuna fish. 2 tsps chopped onion. Salt and pepper.
Butter the inside of the egg coddler and metal lid. Scramble the egg and pour into the porcelain cup. Add finely flaked tuna and chopped onions, stir, season with salt and pepper. Screw up the lid and stand the coddler up to its neck in a pan of boiling water. Simmer for 10-11 minutes until cooked.

Pauline, Wedgwood House B&B, Lantzville BC

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