A pair of beautiful Royal Worcester "Evesham" pattern egg coddlers in the king or double size, designed to prepare two eggs. The pattern consists of a plum (sometimes described as a peach) on one side and a sprig of red currents on the other side.
The porcelain and chrome egg coddler dates to the early 80's. Made in England.
The black back stamp has the stylized script W inside a circle, with the words ROYAL WORCESTER above the circle, PORCELAIN beneath the circle, and MADE IN ENGLAND in smaller print below that.
They measure 3 inches to top of coddler and 4 inches to top of lid ring. 2-3/8 inch top diameter.
Coddlers are in excellent condition with no chips, cracks, wear or pattern loss to porcelain cup. The chrome lid is excellent and closes securely.
Coddlers double as the means to preparing perfectly cooked eggs and beautiful serving presentation. These little porcelain jars are a traditional cooking utensil in England – if you’ve never tasted a coddled egg before, you are in for a treat.
HISTORIQUE: HOW TO CODDLE AN EGG Butter the inside of the coddler. Gently break in one or two eggs and add salt and pepper. Screw on the lid and place the coddler in about 2-1/2 inches of boiling water for 6 to 10 minutes, depending on the degree of firmness desired. Serve in the coddled egg over toast.
A lid on the saucepan will cook the egg more evenly. Remember that the retaining heat will continue to cook the egg after the coddler is removed from the water.
Never screw on the lid more than finger tight, otherwise, when the base expands with the heat, the lid will be difficult to unscrew.
You can garnish your coddled eggs with cheese, herbs, bacon, etc. Coddlers are also perfect for coddled fish or silky smooth custard.
Royal Worcester Egg Coddlers ‘Evesham’ King or Double Size Pair