In collecting material for my newest web page I learned about egg coddling.
See: http://en.wikipedia.org/wiki/Coddled_egg

It may be something that I could request when traveling in England. Recipes
say to butter the inside of the coddler. But I'm dairy-free. So pork grease
would work fine. But what about using an oil like olive? The B&Bs may not
have bacon grease hanging around. Can enough oil stay on the sides to keep
from sticking, and not all be a big puddle at the bottom? Or must it be
grease?

Don <http://paleofood.com/kitchen-equipment.htm> (e-mail at page bottom).