eggs, coddled

By á-7976

Ingredients

• 4 4 4 very fresh large eggs
• salt and black pepper
• 8 8 8 tbsp heavy cream or grated parmesan cheese

Details

Servings 2

Preparation

Step 1

1. line the bottom of a deep skillet with 2 layers of paper towels and fill with 1-2 inches of water; bring to a boil. butter 4 custard cups or ramekins.
2. break 1 egg into each cup and season with salt and pepper. pour 2 tsp of cream around each yolk or sprinkle with 2 tsp of cheese.
3. place the cups in the skillet, lower the heat so water just simmers, and cover the pan. steam eggs for 4-6 minutes, or until the whites are set but the yolks are still runny; if you like firmer yolks, cook a little longer. sprinkle with favorite toppings such as bacon or blue cheese. serve immediately.