To coddle eggs, butter the inside [for an extra treat -butter the insides and grate some Parmesan cheese which will coat the buttered insides]; break two fresh eggs into each of these charming porcelain pots; add some cream or cheese, salt and pepper and perhaps some fresh herbs like chervil. Then, screw on the stainless steel lids and lower into simmering water until the eggs are cooked the way you like them. Nothing could be simpler for a quick breakfast or supper. The set includes two white or two blue coddlers. Trivia: the old name for a coddler is a pipkin.