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Coddled eggs are a wonderfully simple, creamy dish that’s perfect for a keto breakfast. Gently cooked in a warm water bath, these eggs turn out soft and velvety, with a texture somewhere between poached and soft-boiled. Add in some keto-friendly ingredients like cheese, herbs, or even bacon bits, and you’ve got a luxurious breakfast or brunch in no time.
How This Dish Became a Go-To for Me
The first time I made Keto Coddled Eggs, I was amazed by how something so simple could feel so gourmet. Preparing them in my little coddler pan felt almost therapeutic, and the anticipation of that perfect runny yolk kept me glued to the kitchen.
When I served them with a sprinkle of fresh chives and melty cheese, they were everything I’d hoped for—rich, creamy, and bursting with flavor. The best part? They’re so customizable! On lazy mornings, I keep it simple, but when I have extra time, I love adding sautéed veggies or even a dash of Cajun spice for a kick. They’ve become my go-to for a satisfying breakfast that feels fancy without being fussy.
Why You’ll Love This Recipe
- Low-Carb Delight: Only 0.3g net carbs per serving, making it perfect for keto enthusiasts.
- Quick & Easy: Requires minimal preparation, great for busy mornings.
- Customizable: Add herbs, spices, veggies, or meats to suit your palate.
- Rich & Satisfying: The perfect balance of creamy yolks, soft whites, and savory toppings.
- Meal Prep-Friendly: Make multiple portions for easy meals throughout the week.
Ingredients & Substitutions
- Cheese: Shredded cheddar is used here, but you can substitute with mozzarella, feta, or even Parmesan for different flavors.
- Eggs: Any size works; larger eggs may need longer cooking. Room-temperature eggs cook faster and more evenly.
- Herbs: Chives are suggested, but parsley, dill, or basil can be great alternatives.
- Seasonings: Keep it simple with salt and pepper, or spice things up with chili flakes or Cajun seasoning.
Cooking Instructions: From Prep to Plate
- Prepare the Water Bath
Fill a medium saucepan with about 1-2 inches of water and bring it to a gentle simmer over medium heat. - Assemble the Eggs
Lightly grease each coddling dish or ramekin with a little butter or oil to prevent sticking. Crack an egg into each dish and pour in 1/2 tbsp of cream or almond milk. Season with salt and pepper. If you’re using cheese, herbs, or bacon bits, sprinkle them on top. - Cover the Dishes
Place the lids on the coddling dishes (or cover ramekins tightly with foil if you’re using them instead). - Cook in the Water Bath
Carefully place the dishes into the simmering water. Cover the saucepan with its lid, creating a steamy environment. Allow the eggs to cook for about 6-8 minutes if you like them soft or 10-12 minutes if you prefer a firmer yolk. - Check the Eggs
Use tongs to remove the dishes from the saucepan. Let them cool for a minute, then carefully remove the lids and check doneness. If they’re not done to your liking, place them back in the water for another minute or so. - Serve
Enjoy your coddled eggs straight from the dish, or spoon them out onto a plate. Add a sprinkle of fresh herbs or extra cheese on top if desired.
Ideas for Variation
- Add Vegetables: Incorporate roasted or sautéed veggies like spinach, mushrooms, or bell peppers for added nutrients.
- Cajun Style: Sprinkle Cajun seasoning for a spicy kick.
- Mexican Twist: Top with salsa verde and a sprinkle of cilantro.
- Italian Flair: Use Italian seasoning and Parmesan cheese for a classic flavor.
- Meaty Additions: Include cooked sausage, crumbled bacon, or ham for extra protein.
- Garlic Parmesan: Add crushed garlic, Parmesan, and Italian herbs for a traditional touch.
Expert Tips for Making This Dish Even Better
- Egg Doneness: Keep an eye on the cooking time to get your ideal yolk texture. Coddled eggs cook quickly!
- Flavor Additions: Add a pinch of smoked paprika or garlic powder to the cream for extra flavor.
- Experiment: Try different cheese or herbs for a variety of flavors.
Storage Instructions
- Refrigeration: Store leftover coddled eggs in their cups or an airtight container. Consume within 72 hours.
- Reheating: Use a microwave or oven for gentle reheating. Avoid overcooking to maintain the texture.
- Freezing: Not recommended, as freezing affects the texture of the eggs.
Common Questions and Helpful Answers
1. Can I use a different milk substitute?
Yes! Heavy cream is ideal for a rich, creamy texture, but unsweetened almond or coconut milk also work well.
2. Can I skip the cheese?
Definitely. Cheese is optional but adds a delicious flavor. You can make it plain or add other keto-friendly ingredients like avocado or sautéed mushrooms.
3. What if I don’t have coddling dishes?
Small ramekins covered with foil work just as well in a water bath.
Must-Have Equipment for This Keto Recipe
- Coddling Pan or Steamer: Ensures even cooking through gentle steaming.
- Egg Cups or Ramekins: Holds the eggs and toppings; ensure they are heatproof.
- Lid for Pan: Maintains steam and cooks the eggs evenly.
- Small Grease Brush: For lightly oiling the cups to prevent sticking.
- Knife or Small Spatula: Helps release the cooked eggs easily.
Nutritional Details (Per Serving)
- Calories: 72
- Net Carbs: 0.3g
- Protein: 6.1g
- Fat: 5.2g
Keto Coddled Eggs Recipe
Equipment
- Coddling Pan or Steamer
- Egg Cups or Ramekins
- Lid for Pan
- Small Grease Brush
- Knife or Small Spatula
Ingredients
- 2 large eggs
- 2 tbsp shredded cheddar cheese
- 1 tbsp chopped chives
- Salt and pepper to taste
- 1 tbsp oil (for greasing)
Instructions
- Fill the bottom of a coddler pan with enough water to cover the egg cups.
- Turn the heat to high and bring the water to a boil, then reduce to medium heat.
- Lightly grease the inside of each egg cup with oil to prevent sticking.
- Crack one egg into each cup and season with salt and pepper.
- Add chopped chives and shredded cheddar cheese on top for extra flavor.
- Place the egg cups into the pan, cover with a lid, and cook until the egg whites are set while the yolks remain runny.
- For firmer yolks, cook a little longer as desired.
- Carefully remove the egg cups from the pan using oven mitts.
- Run a knife around the edges of each cup to loosen the eggs, then transfer them to a plate.
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