Egg coddlers, from England. 5 pieces: 3 large and 2 small coddlers. In the small coddler, you can put 1 egg, in the big ... 2 eggs. Diameter small coddler 5 cm, large coddler 5.5 cm Preparation method Peel and chop the shallot and finely chop the chives. Brush the inside of sealable fireproof pots, the so-called egg coddlers, with butter and pour a layer of creme fraiche. Sprinkle with the finely chopped shallot. Break the eggs into the jars and sprinkle with salt and pepper. Place the jars with the lid in a pan of boiling water for 7 minutes. The water should reach the lid of the jars. Open the egg coddlers and sprinkle the contents with chives. Nice for breakfast, lunch or brunch They will be carefully packaged and shipped with track & trace code