Coddled Eggs Recipe | How To Coddle Eggs | What's Cooking America (2024)

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Coddled Eggs Recipe | How To Coddle Eggs | What's Cooking America? ›

Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them. The best eggs for coddling are the FRESHEST EGGS you can find (if eggs are more than a week old, the whites thin out).

Coddled Eggs Are Cooked Gently to Semi-Soft

The dish is greased with butter to prevent the egg from sticking. The egg is cracked into the dish, which is then partially immersed in a hot water bath (called a bain-marie) for several minutes. The degree of doneness achieved depends on how long the egg is cooked.

The usual method for coddling eggs is to place them into a pot of simmering water, where they steam until set.

To coddle an egg without a coddler, start by bringing a pot of water to a simmer. Place the egg in a heatproof bowl and carefully pour the hot water over the egg until it's submerged. Cover the bowl with a lid and let the egg sit in the hot water for about 5-7 minutes, depending on how runny you want the yolk.

Butter the inside of the egg coddler and the lid. Beat the egg with parsley and chives, season to taste with salt and pepper and pour into the coddler. Screw on the lid and stand in a pan of boiling water taking care that the water level only reaches halfway up the coddler. Simmer for approximately 10 minutes.

According to the United States Department of Health and Human Services, eggs should be cooked until both the white and the yolk are firm, and the water temperature should be 74–82 °C (165–180 °F).

transitive verb. 1. : to cook (something, such as eggs) in liquid slowly and gently just below the boiling point. coddled the eggs for the Caesar salad.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

The truth is that coddled eggs have a somewhat cloudy history. According to Royal Worcester, a centuries-old British porcelain producer famed for its egg coddlers, there's no record of who exactly invented the technique. All we know is that by the late 1800s, coddled eggs were a popular dish found across Europe.

Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath. These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.

Why do you coddle eggs? ›

Eggs are coddled for a Caesar dressing in order to make the yolk slightly thicker. This in turn allows for a slightly thicker dressing. From your description, it sounds like you are doing it perfectly! Coddling is done to kill bacteria, from an otherwise raw yolk.

Great to make for a crowd without any effort. With a poached egg, the egg is in direct contact with simmering water. A coddled egg is cooked through the shell or a coddler so that the egg cooks indirectly and doesn't contact the water. Of course, some coddled eggs are cooked enough to be considered soft-boiled eggs.

Two eggs can be coddled (poached) inside a King sized coddler. It can also be used as an egg cup. Approximate Size: Height Base to top of lifting ring: 10.2cm (4") Height Coddler Body Without Lid: 8 cm.

Avoid cooking them for too long otherwise the protein in the white toughens and becomes rubbery.

Using an egg boiler or steamer, eggs could be prepared at the table and served hot and fresh to diners. A frame within the egg coddler holds four eggs under the boiling water keeping them warm, and the cover prevents hot steam from escaping and assists the boiling process.

The cooking time for coddling an egg in the microwave can vary depending on the wattage of your microwave and how soft you want the yolk to be. A good starting point is around 30-40 seconds for a runny yolk and 45-60 seconds for a slightly firmer yolk.

In cooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar Salad dressing, which are only slightly thickened for a thicker end-product).