It was a fortuitous visit to the Harrods website that tipped us off. We spied a similar-looking object manufactured by Royal Worcester, pictured right.
If you want to take one last guess, re-visit the original post. If you’re ready for the answer, read on.
As it turns out, Ann, Alex, Margery and Mark were right on the money with Egg Coddler.
Invented in Britain in the 19th Century, egg coddlers are a device for, well, coddling eggs. The delectable result lies somewhere between a soft-boiled egg (but without the shell), and a poached egg (but without any of the wateriness).
Mark shrewdly noted, comes in. (We thread a bent metal skewer through the lid when using ours.) Water level should be about halfway up the body of the coddler, no higher. Allow to simmer for 7-8 minutes (times will vary with size of egg, thickness of coddler, etc.), and remove, lifting by the ring. Set on a tea towel to drain off any excess water, and serve at the table. The lid will keep the egg warm a few minutes, as needed. Egg coddlers are highly collectible, and there’s an entire
devoted to their classification and care. Turns out our particular model was manufactured by an Irish company called Wade in the 1970s, and a volley of bids on eBay soon produced a mate for the original (which is a single-egg model), and later rounded out the family with two additional taller models, which are for double-egg recipes. –