Coddled Eggs

Coddling is a gentle steaming method of cooking eggs in individual ceramic or glass coddling cups. It produces a tender egg that can be served in the coddler or on toast. You'll need double cream, eggs and freshly ground black pepper to taste. Begin by lining the bottom of a saucepan with a paper towel then fill it with enough water to come just below the rim of the coddlers then bring it to the boil. Coat each coddler with cooking spray and pour a little cream in each, add the eggs and seasoning. Carefully place the coddler into the boiling water, reduce the heat and simmer for 4 minutes. Turn off the heat, cover the pan and let stand for 6 to 7 minutes. Remove eggs and serve immediately.