Rather out of fashion these days which is a pity.

What is it, what was it used for?

Size, about that of a smallish teacup, bit under 80mm high and 65mm wide with a screw on lid that fits tightly (<==a clue!)

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In the background to the left hand side of the photo is an item that will appear shortly.

The current item is one I intend to use!

A tea caddy?

No, nowhere close. The item is made of porcelain with a metal lid.

The item is used at breakfast time mainly.

To cook eggs a certain way.


Not rocket science!

Egg poacher.

Very nearly correct!

There is a word tho to describe the process, the item and the finished product. It is different to poaching eggs, even the “dry poaching” using cling wrap.

You don’t need a nice porcelain . . . . . . .  to . . . . . . the eggs. A small clean jar and lid will do.

I got two of the porcelain lidded jars and made brekky for me and Mum in them a few times. You can add other ingredients like salmon or bacon or cheese and herbs etc.

Then forgot about the things, poaching duck eggs directly in the water.

Now I want some good, fresh eggs and some smoked salmon, oh yeah!

The item is an egg coddler.

Butter the inside, add, say, some smoked salmon and maybe some dill, then crack an egg in to the coddler, seal it and place in water barely simmering that comes halfway up the side of the coddler.

Some info I found:

https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddler-recipes/

My coddlers are Worcester coddlers.

I have some salmon! And. . .parsley—herb selection in small country supermarkets limited! Also fresh dozen “free range” eggs, over $6 for the dozen.

Eggs will be coddled but not mollycoddled! Hmmmm some great breakfasts about to happen! I also have prosciutto, oh yeah, yum! Asparagus too, wrap in prosciutto, bake for 15 min at 180°C, deelish blending of flavors and the asparagus is still crisp!

Coddled eggs for Monk’s brekky!

Shredded prosciutto in one, shredded smoked salmon in the other. One coddler contains an egg, the other one only has the salmon as yet. Bit of pepper and parsley but no salt—the prosciutto and salmon are salty enough. Simmering slowly according to instructions on:

https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddler-recipes/

Having read the above instructions I think I overcooked the eggs before.