Thursday Teacups and Tea Things, Shelley Bramble, Lavinia Egg Coddler

Welcome to Thursday Teacups And Tea Things. I am also joining Miss Spenser's Teacup Thursday and Vintage Thingie Thursday with Coloradolady.


This is a teacup by my favorite maker, Shelley China, England in fall colors with a berry pattern called Bramble.

The cup and saucer was made in the Ludlow shape and was made between 1964 and when the pottery was closed in 1966. I love the fluted shape and the peachy color which is such an expression of fall with the berries.


And as a companion, here is a Royal Worcester egg coddler with the Lavinia pattern of blackberries on it, which is also my thingie for Vintage Thingie Thursday.

If you are not familiar with egg coddlers, the have been around for over 100 years in England and are used to cook eggs in boiling water. There are several sizes with the single or standard egg coddler which fits 1 egg, the double or king egg coddler which fits 2 eggs. There was even a large 6 egg coddler made in the 1940-1950s but that was discontinued.  There about 300 different patterns and have actually been made by several manufacturers, although Royal Worcester is the best known.  


Here is the recipe I send with egg coddlers purchased on my sites:

Cooking With An Egg Coddler

An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called, appropriately enough, coddled eggs. The egg(s) are broken into the buttered coddler, and seasonings are added. The coddler is then closed with the lid and partially immersed in boiling water for a few minutes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish.

Start water in large pot to boiling. Butter the inside of the coddler and the inside of the metal lid. (you can also use olive oil, cooking oil, or non-stick spray).

Break one or two eggs (according to size of the coddler) into the cup, and season to taste with pepper and salt.

Screw on the lid (do not screw the lid on very tightly. A loose turn is sufficient) and stand the coddler in a pan of boiling water, taking care that the water level comes almost up to the bottom of the lid the porcelain body. Simmer for 7 to 8 minutes.

Remove the coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heat-proof gloves. Set the coddler on a towel, or trivet (not on a cold heat-conductive surface, such as a counter top. Using a towel and holding the lid by the rim, not by the lifting ring, twist the lid to loosen it.

Serve at the table in the coddler.

Taken from What’s Cooking in America http://whatscookingamerica.net/

Courtesy of Antiques And Teacups

http://www.antiquesandteacups.com


For more info on the Shelley Bramble teacup or egg coddler at Antiques And Teacups just click on the photos.