An egg coddler is a small covered dishes that are used to make coddled eggs. A coddled egg is similar to a poached egg, except poached eggs are cooked directly in water. Coddled eggs can be eaten directly out of the coddler, or removed an added to Caesar salads or toast. Egg coddlers are usually made from porcelain and have a glazed, decorative exterior. When preparing coddled eggs, use fresh eggs that are at room temperature.
Remove the eggs from the refrigerator and set on the counter. Bring the eggs to room temperature.
Place the saucepan on a flat surface, and set the egg coddler inside it. Note where the horizontal middle of the egg coddler is. This is how much water you will add to the saucepan.
Add the appropriate amount of water to the saucepan and bring to a rolling boil.
Grease the inside of the coddler, including the lid, with butter. If you prefer you can use oil or cooking spray instead of butter.
Crack an egg into the coddler. For larger coddlers, more eggs will fit. Season the eggs as desired. At this time, you can also add cheese and meats to the coddler.
Place the lid on the coddler, screwing the lid on loosely.
Place the coddler into the boiling water. Cooking times will vary depending on the size of the coddler and the number of eggs inside. According to What's Cooking America, one large egg in a small coddler should cook for about six minutes, while one medium egg should cook for five minutes. In a large coddler, two large eggs would cook for about nine minutes, while two medium sized eggs would cook for about seven minutes.
Don your oven gloves, and remove the coddler from the saucepan, placing the coddler on a towel. Twist the top off and serve.