In a large pot, bring water to boiling. Using paper towel or fingertips, butter the inside of the Egg Coddler and the inside of the metal lid (you can also use olive oil, cooking oil, or non-stick spray).
Using only room temperature eggs, break 1 or 2 eggs (according to size of the egg coddler) into the cup, and season to taste with pepper and salt. If you use eggs straight from refrigerator, it will require a slightly longer cooking time than an egg that has warmed to room temperature.
Other ingredients can be added to the egg coddler before cooking (such as grated cheese, chopped herbs, and/or chopped ham or bacon). Adding a little cream can make your egg richer and more filling.
Screw on the lid (do not screw the lid on very tightly - a loose turn is sufficient).
Warning: Egg coddlers should not be used in the microwave. Do not allow your egg coddler to come in contact with an open flame or direct heat. Do not try to cook on a stovetop or burner.
Stand the egg coddler in the pan of boiling water, making sure that the water level only reaches halfway up the porcelain body of the coddler, as the egg coddler should not be totally submerged in boiling water.
Simmer for 5 to 8 1/2 minutes, depending on the size of your coddler and the size of your eggs (see chart below).
Cooking time for a small egg coddler:
1 large egg - 5 1/2 minutes
1 medium egg - 5 minutes
Cooking time for a large egg coddler:
2 large eggs - 8 1/2 minutes
2 medium eggs - 6 1/2 minutes
Remove the egg coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heat-proof gloves.
Set the coddler on a towel, or trivet (not on a cold heat-conductive surface, such as a counter top).
Using a towel and holding the lid by the rim, not by the lifting ring, twist the lid to loosen it.
Serve at the table in the egg coddler.
Makes 1 serving.
Coddled Eggs Recipe - How To Coddle Eggs: https://whatscookingamerica.net/Eggs/CoddledEgg.htm