Coddled Eggs

By
Arlyn Osborne
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Arlyn Osborne
Arlyn is a recipe developer, expert baker, and food history buff. She can’t resist flipping through vintage cookbooks and will always have just one last bite.
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Updated on 07/2/21
Coddled Eggs with Ham and Cheese Recipe

The Spruce
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Yield: 4 ramekins
Nutrition Facts (per serving)
297 Calories
20g Fat
16g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 297
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 233mg 78%
Sodium 484mg 21%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 15g
Vitamin C 1mg 4%
Calcium 166mg 13%
Iron 2mg 10%
Potassium 182mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coddled eggs are dreamy in endless ways. The texture, the flavor, even the surprising ease of preparation. The eggs, set within a cream-filled ramekin, are cooked ever so gently in a hot water bath soaked with steam until perfectly light and tender. Whatever you do, don't lift the lid! The steam is fundamental in properly cooking the egg and filling.

You can experiment with different mix-ins, but the duo of salty ham and nutty Gruyere is a simple classic that's hard to outplay. This is also the sort of dish you can prep ahead of time and cook when you're ready, making it fail-safe when it comes to entertaining. From the sophisticated breakfast to the humble lunch, this charming dish has a place in any setting. 

Ingredients

  • 1/2 cup/64 grams roughly chopped Black Forest ham

  • 1/4 cup/56 grams shredded Gruyere

  • 1/2 cup heavy cream

  • 1/4 cup whole milk

  • Kosher salt

  • White pepper

  • 4 large eggs

  • Sliced chives, for sprinkling

  • Toast or soldiers, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Add 4 (4-ounce) ramekins to a large high-sided pan and fill the pan with water until it reaches about three-quarters up the sides of the ramekins (this is generally around the top trim of the ramekins).

  3. Remove the ramekins from the water. To each ramekin, add 2 tablespoons/28 grams ham and 1 tablespoon/14 grams Gruyere. Top each with 2 tablespoons of heavy cream and 1 tablespoon of milk. Season with a pinch of salt and white pepper and stir together. 

  4. Heat the pan of water over high heat until boiling. Reduce the heat until the bubbles have barely subsided. 

  5. Crack an egg into each ramekin and carefully place it into the pan. Cover with a clear lid.

  6. Cook for 10 to 11 minutes until the eggs are set with a runny yolk. For a firm yolk, cook for 13 to 14 minutes. If at any time the ramekins rattle about in the water, lower the heat.

  7. Remove the ramekins, garnish with chives, and serve with toasted bread or soldiers.

Tips

  • Avoid removing the lid from the pan during cooking. This will extinguish the steam, which is needed for cooking.
  • Shallow ramekins work best for the steam to properly cook the egg and filling.