Coddled Eggs (English)

Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups - ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon and serve with finger toasts for dipping.

unsalted butter, for greasing
2 tsp. heavy cream
4 large eggs
sea salt
black pepper, freshly cracked

Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat.  Bring to a boil.

Butter the insides of each coddler. Pour ½ tsp. heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.

Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6-7 minutes.

Remove coddlers from water, unscrew lids, and serve immediately.