Recipes & Cooking Breakfast & Brunch Breakfast Eggs Coddled Eggs Be the first to rate & review! These creamy coddled eggs are perfect for Sunday morning brunch. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on March 28, 2024 Recipe tested by Sarah Brekke, MS Recipe tested by Sarah Brekke, MS Sarah Brekke, a culinary expert with The Better Homes and Gardens Test Kitchen, is passionate about food and cooking. Her unique background as both a food scientist and a culinary contributor allows her to blend her passions for both educating readers and creating tasty content. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Close Photo: CJ Younger Total Time: 20 mins Servings: 4 Yield: 4 eggs What better way to start your morning than with a spread of coddled eggs in Mason jars, wafting the smell of cream, bacon, and caramelized onion around your kitchen? Unlike poached eggs, which are cooked directly in a liquid, coddled eggs are cooked in individual vessels or jars. From there, the jars are placed in a water bath and are cooked just below the boiling point. The results are firm-yet-tender egg whites with a creamy yolk. Our coddled egg recipe has two variations, which makes it easy to mix it up. This recipe is a great jumping off point for your favorite veggies, meats, and cheeses. Once you've mastered the basic technique you can customize it with your favorite ingredients. Serve it for breakfast on-the-go or as a side for family brunch. Simply remove from the oven and serve warm with toast points and fresh fruit. It's a guaranteed crowd pleaser. Our 31 Best Egg Recipes for Breakfast: Casseroles, Omelets, and More Ingredients Softened butter, for greasing 4 tsp. chives, chopped 1¼ cup heavy cream ¼ tsp. salt ¼ tsp. freshly ground black pepper 4 eggs Toast points Directions Coat four 4-oz. Mason jars with softened butter. Place one Mason jar in a large saucepan and pour water around the jar until it reaches ½-inch below the rim. Remove the jar and bring the water to a boil. Fill each jar with ½ tsp. chives and ½ Tbsp. heavy cream. Crack an egg into each jar. Season with salt and black pepper. Spoon the remaining heavy cream and chives on top and screw on lids. Using tongs, place the jars into the boiling water. Reduce to a simmer and cook until the egg whites are set and yolk is soft, 8 to 9 minutes. Using tongs, remove the jars from water. Remove the lids and serve immediately. Test Kitchen Tip: The heavy cream will remain on top of the egg and can be easily confused with a runny egg white. You can cook the eggs longer if you prefer a firmer yolk. Bacon and Cheese Variation Divide 2 Tbsp. crisp cooked and crumbled bacon and 2 Tbsp. finely shredded aged white cheddar cheese evenly between the prepared jars. Continue as directed in step 2 . Garnish with an additional 2 Tbsp. of bacon and cheese. Sausage and Caramelized Onion Variation Divide 2 Tbsp. cooked and crumbled breakfast sausage and 2 Tbsp. caramelized onions evenly between the prepared jars. Continue as directed in step 2. Garnish with an additional 2 Tbsp. of the sausage and onions. For reference, 1 cup raw onions will cook down to ¼ cup of caramelized onions. You can use any kind of onions you like for this coddled egg recipe. Rate It Print