Oh, sweet Sunday brunch! What would brunch be without poached eggs? If you love poached eggs but they never come out right then you simply must try coddled eggs because they’re divine and, best part, they cook themselves (I promise you!).
The egg coddler offers a fabulously simple alternative to spice your eggs so give it a try!
HISTORY: → made by Royal Worcester in England between 1940s - 1956.
DETAILS: → king size which was designed to prepare two eggs → Lavinia White pattern decorated a garland of leaves and blackberries
DIMENSIONS: → 4"H from the base to the top of the lifting ring. With the lid off, the coddler body stands about 3.25" tall.
CONDITION: → in excellent condition with no chips or cracks; very little signs of use
Using egg coddlers is a clean and easy way of poaching your eggs basically: butter the inside of the coddler, drop in your favorite fixings (spinach, feta and sun dried tomatoes or asparagus and ham – but really anything goes as long as you chop them up small), break the egg into the coddler and sprinkle some salt & pepper.
Then simply screw on the lid and stand the coddler in a pan of boiling water, taking care that the water level only reaches halfway up the porcelain body. Wait 7-8 minutes and ta-dah, you have beautiful, scrumptious coddled eggs.
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