This recipe requires that you first go to garage sales or antique stores to collect the required number of egg coddlers for your guests - or you can try to write off a trip to England where these are available for purchase at fine porcelain stores. Normally, coddled eggs are treated like regular breakfast eggs - this recipe creates a sweeter, lighter breakfast egg dish. It also keeps warm in the water while waiting for guests to arrive for breakfast if you do not serve at a particular time.
Egg coddlers come in two sizes.
One will hold a single medium egg and the other will hold two medium eggs. There will be some room left over to add cheese, bacon, or sausage if you are trying the more traditional approach to breakfast. I use a quart Mason jar to combine all ingredients and shake vigorously. Pour into prepared egg coddlers and twist on lids. If you spray the inside of the coddler with a nonstick spray, they will be easier to clean up later.