Tabletop Tip: How to Coddle An Egg

Jenaer Egg Coddlers can be found at shop.fortessa.com

The release of our Jenaer egg coddlers has many people asking “what is an egg coddler?!” To ease inquisitive minds, the egg coddler is a device used to lightly cook eggs in boiling water, a method similar to poaching eggs. It originated in the UK in the 1800’s and slowly gained popularity in kitchens throughout the world.  Traditional egg coddlers are made of decorated porcelain, and the final product may be served in the cooking device itself. Jenaer egg coddlers, unlike traditional ones, are made of clear, highly heat-resistant Jenaer glass. They were designed by Wilhelm Wagenfeld in the 1930’s and are considered to be prototypes of modern glass styling. Jenaer was also featured in the September 2012 issue of Martha Stewart Living.

To learn how to use an egg coddler, we went to Cookology in Sterling, VA. Here is their recipe for a basic coddled egg (click on the images below to follow the recipe visually!):

• STEP 1: Grease/butter the coddler

• STEP 2: Crack the eggs into the coddler.

• STEP 3: Add spices to your eggs. Chef puts in salt, pepper, cumin and some coriander. Special note from Chef: One of the benefits of an egg coddler is that you can add whatever spices, toppings, fillings you desire.

   

• STEP 4:Put the lid and handle onto the coddler
• STEP 5: Put the coddler into a pot of boiling water. The water doesn’t need to cover the entire coddler; just make sure that it is above the level of the eggs.
• STEP 6:Let eggs boil for 6-8 mins.
  
• STEP 7: Carefully take out the coddler, open the lid and enjoy! Chef’s favorite way of eating a coddled egg is to break off a piece of baguette and dip straight in.