Herb Coddled Eggs
Servings: 4 Servings
Equipment
- 4 large coddling jars (4 half-pint mason jars can be used in the place of the coddling jars)
- Canning Jar Lifter
Ingredients
- 8 large eggs
- 2 tsp butter softened
- ¼ tsp Dijon mustard
- ¼ tsp dried herbs of your choice Ex. chives, tarragon, basil, crushed red pepper, etc…
- Dash of salt and pepper
Instructions
- In a small bowl, mix together butter, herbs, Dijon mustard, dash of salt, and a dash of pepper. Set aside.
- Line the bottom of a 3 quart pot with a tea towel or flour sack. This keeps the egg coddlers from rattling or chipping.
- Place jars into the pot and add water. The water should be halfway up the side of the egg coddlers.
- Remove the jars. Heat the water on the stovetop over medium heat and bring to a steady simmer (just under boiling).
- While the water is heating, grease the sides and bottom of the coddling jars with the butter mixture. Gently crack two eggs into the each jar. Top with a dash of salt and a dash of pepper.
- If using the coddling jars, cover with the lid. Use a canning jar lifter to gently place the egg coddlers into the pot of simmering water. Be careful not to allow the water to get into the jar.
- Maintaining the simmering water, cook for 9-11 minutes until the egg has reached the desired doneness. If using the mason jars, add 2-3 spoonfuls of simmering water to the top of each jar to poach the top of the egg at about 7 minutes into the cook time.
- If water was used or got into the jars, simply drain the liquid off the top before serving.
- I like to eat these eggs with gluten-free toast, but you can eat them straight out of the jar. They are delicious!
Notes
Be sure to read all labels for gluten-free.
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