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There’s a B.C. joke in that name, somewhere.

“Beware of the clacker!”

RIP Johnny Hart.

Egg clacker. Excuse me while I have a giggling fit.

Yesterday’s post had me imagining dining in a very proper British POSH social manner with eggs in those little pedestal egg cups and the egg still in the shell. You used a very special tiny little spoon to crack the eggshell all around and then scoop out the egg with the very proper tiny little spoon.

The Senior Aunts, sisters of my mother, traced the family lineage back to England and went to visit the distant cousins found during the genealogy investigation. I never did hear the details of that adventure.

Eggs are smashing. Go smash an egg.

Huh. Never heard of an egg coddler before. I’m gonna make one! I do ceramics and have my own wheel and kiln and everything.

@Skandia…one dips toast points into the soft-boiled egg after the butler clacks it for one.

I’ve always thought eating soft-boiled eggs was a lot of faffing around versa poached eggs.

2-3 pieces of crispy thick cut peppered bacon, and a poached egg over mixed baby greens, topped with half a sliced avocado and a good spritz of Siracha is my go to brekkie.

Avocado Benedict for the breakfast win!

I don’t know if the screw top is important to the cooking method, Mitchell. I didn’t have one when I used ramekins, obvs.

I love poached eggs but I’ve never had coddled eggs. On a cooking website, a woman mentioned that she uses small canning jars (8 oz) for coddling eggs. Multi-use kitchenware makes me happy-happy, and jelly-making isn’t that far off, so I think I’ll go ahead and buy a case of snall jars (or hit the garage sales). But wouldn’t any small straight-sided food jar w/lid work ok? I’m thinking olive jars, for example.

An acquaintance used borosilicate lab-ware to coddle eggs. She was charming, and her kitchen looked like a mad scientist’s laboratory, which added to the charm. Can’t seem to find (online) the lidded-type flasks that she used.

I didn’t need another rabbit hole to fall down, dammit…

@Deborah…what a great suggestion! The small jelly jars would be perfect for coddling eggs and small mouth screw-on reusuable lids are readily available. They are one of the multitaskers in my kitchen fer sure. BTW-quart canning jars & wide mouth lids are scarcer than hen’s teeth at the moment.

I got American-made reusable lids from a family-owned company Harvest Guard. One of the popular homesteader food vloggers recommended them and blew their doors off with more than a million orders. I love it when that happens to nice folks.

@Durned…Yummmm…avocado Benedict. Y’all know of or follow J.Kenji Lopez-Alt? The dude can cook…his YouTube vids are fun to watch…anyhoo he has an easy 2-minute immersion blender Hollandaise. The immersion blender is prolly my 3rd most used appliance.

The only thing I can think is that the walls of the coddler look thicker than a jam jar, which might affect cooking time. I’ll let you know when mine gets here.

Stop coddling those eggs!
Discipline them properly dammit or we’ll have a generation of snowflake eggs that….

@BJM – I love the names folks give things, like “Hollandaise” and I’m told the Spanish refer to Worcestershire sauce as English sauce and of course “Canadian Bacon”.