Keto Coddled Eggs Recipe
Keto Coddled Eggs are a luxurious yet simple choice for breakfast or brunch. With their soft whites, runny yolks, and endless customization options, they’re perfect for busy mornings or light lunches. High in protein and healthy fats, each serving boasts only 0.3g net carbs and 72 calories, making them a dream for low-carb diets.
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.