Ingredients:

  • 2 Large Eggs (Room temperature preferred)
  • 10g Unsalted Butter (Softened)
  • 15ml Heavy Cream or Crème Fraîche
  • 2g Fine Sea Salt
  • 1g Freshly Cracked Black Pepper
  • 5g Fresh Chives (Finely minced)
  • 5g Freshly grated Parmesan cheese (Optional)

Instructions:

  1. Generously coat the inside of your coddler or ramekin thoroughly with 5g of the softened butter to prevent sticking and add flavor.
  2. Pour 7.5ml of heavy cream into the bottom of each vessel.
  3. Sprinkle half of the salt and pepper over the cream.
  4. Carefully drop one room temperature egg into each container, being careful not to break the yolk.
  5. Top with the remaining cream, salt, pepper, chives, and parmesan if using.
  6. Screw the lid on loosely. Note: If it's too tight, the air pressure might cause a mess or make the lid impossible to remove.
  7. Fill a saucepan with enough water to reach halfway up the coddler and bring to a simmer.
  8. Lower the vessels into the simmering water. Cook 10 minutes until whites are opaque and wobbly.
  9. Carefully remove from the water and let sit for 2 minutes. Wait until the glass is cool enough to touch.