Spotlight on… Egg Coddlers

Whether the idea of ‘coddling an egg’ is new to you, or you already own a beautiful egg coddler, you’ll no doubt be hungry for a tasty soft egg after reading this. We’ve even thrown in some recipes…

Acquiring a name for themselves

Often plain white or decorated with a printed pattern, the first-known Royal Worcester coddlers were made in the 1880s, becoming popular in Europe in the late 19th century and acquiring a high-society status thanks to their use on board the Imperial Yacht of the last Tsar around 1900.

Royal Worcester is the most prominent name for egg coddlers; its museum recorded how, from 1910 to 1928, these popular items were documented in the factory ledgers as ‘Premier Egg Cups’, hinting at their high-class associations.

Elegant and practical way to cook eggs

These pretty porcelain pots with screw-on metal lids are, quite simply, a cooking vessel for eggs, allowing the egg to be cooked soft without touching the water.

To coddle an egg: butter the inside of both the coddler and the metal lid, crack in one egg, season with salt and pepper, screw the lid on (tightly), stand the coddler up to its neck in a pan of boiling water and simmer for 7 to 8 minutes. Lift the coddler from the water, unscrew the lid… and enjoy.

You can add herbs, cheese, mushrooms or ham. Be inspired with this Royal Worcester recipe leaflet

Serving eggs, coddler style

The standard Royal Worcester egg coddler is for one egg, the large have a bit of extra space for any extra ingredients or just another egg. Then there is the extra large for those who are particularly hungry.

Browse Royal Worcester Egg Coddlers, ready for putting on a special breakfast of coddled eggs and toast soldiers for some lucky guests.