Don’t let the name fool you- the only coddling these eggs need are a nest of soft mashed potatoes before getting whisked into the oven. Chef John makes these super-simple eggs in 4 ounce jam jars, but any small, oven-proof container with a lid will work.
- 1 cup Mashed potatoes, seasoned with salt and pepper
- 2 tsps Heavy cream
- 4 Eggs
- 1 tsp Vegetable oil
- Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the jars. Place over medium-high heat and bring to a boil.
- Brush the insides of each jar or ramekin with vegetable oil. Scoop the mashed potatoes halfway up each jar. Pour 1/2 teaspoon heavy cream in each jar, then add one egg to each; season with salt and pepper. Screw on lids tightly. Carefully place eggs into boiling water.
- Reduce heat to medium and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.