My mom finally released these dust collecting egg coddlers of hers to me after they were dormant for 30 years of so. I had seen them for many years on a refinished sideboard and never really understood their purpose. They have since become a staple breakfast device at our apartment. Many items can ride inside to flavor the eggs, and here were using the classic morels and cream.
Usually I would use a Duck egg. They are a larger egg in general so one is sufficient. They have a higher yolk to egg white ratio, which is wonderful if you especially like your yolks slightly underdone. The richness of it is much more pronounced than chicken eggs. People are squeamish about egg doneness in particular and even more so about other fowl eggs. Dont miss out on these however. They are relatively easy to buy at farmers' markets.
1. Start by readying a couple teaspoons of classic Morels in Cream by
cutting them into small chunks
2. Crack eggs into a separate bowl to make sure yolks do not break ahead of time
3. Place a spoonful of morels and cream at the bottom of the coddler.
4. Top with eggs, salt and pepper, and another good spoonful on top
5. If available, add some preferred herbs to this such as chives,
thyme or tarragon
6. Leave a little room at the top and screw the lid on tight.
7. Gently simmer with the water reaching near the top of the ceramic part for about 10 minutes or until desired consistency.
