My grandma gave me a few of her Royal Worcester egg coddlers made in the Evesham Pattern. If you’re not familiar with egg coddlers, they’re little ceramic pots with screw-on lids. You butter the interior, crack an egg into it, tighten the lid, and put it in a pan of boiling water until the egg is cooked to your desired consistency. When I use one, I like to throw a bit of chopped bacon or fresh herbs in before adding the egg. Coddlers are fun to eat out of, and they look good on the breakfast table.

Royal Worcester Evesham Egg Coddler, $22

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