A coddled egg is an egg that is gently cooked whole in a small dish that's placed in a hot water bath. When this culinary technique is done properly the yolk should be slightly runny while remaining unbroken. It's similar to a poached egg. The difference between a coddled egg and a poached egg is that a poached egg is made by cooking the egg directly in the cooking liquid, whereas a coddled egg is cooked in a small dish (usually a small ramekin) instead.
Coddled Eggs Are Cooked Gently to Semi-Soft
You can cook one or two eggs in the same dish, depending on the size of the dish. 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. But as the word "coddle" suggests, it is a gentle cooking method, resulting in a soft texture, with the yolk still at least partially runny (although the white should not be liquid). This can take anywhere from six to 10 minutes, depending on the temperature of the water.
Coddled Eggs in the Oven
The most common way of preparing coddled eggs is in the oven. The indirect heat produced in the oven is best for the gentle cooking a coddled egg needs. The steam produced by the water bath helps cook the surface of the egg. Note that coddled eggs are similar to baked eggs, with the difference being that baked eggs are cooked in a dish in the oven with no water bath.
Coddled Eggs on the Stovetop
You can also cook coddled eggs on the stovetop. The best way to do this would be to place a roasting pan filled with hot water across two burners. Bring the water to a boil, then lower the heat until the bubbles barely subside. Then place the ramekins in the pan (the water should come halfway up the side of the ramekins), cover the pan with foil, and cook until the eggs are set.
Coddled Eggs vs. Molded Eggs
Coddled eggs are related to molded eggs, which are also cooked in a bain-marie, but in decoratively shaped dishes, and then turned out of the dish and served on a piece of toast, whereas coddled eggs are served in the ramekin. Another difference between coddled and molded eggs is that while coddled eggs are cracked whole into the ramekin, molded eggs can be beaten first and mixed with other ingredients before cooking.
In both cases, it's important to rub the inside of the dish with butter or oil (particularly in the case of molded eggs) to prevent sticking.
Variations and Uses of Coddled Eggs
When preparing coddled eggs, other ingredients can be included in the ramekin as well, such as chopped ham or bacon, onions, peas, cheese, herbs, and so on. Additionally, the ramekin can be rubbed with olive oil rather than butter. Coddled eggs are sometimes referred to as eggs en cocotte.
For years, coddled eggs were a traditional ingredient in the classic Caesar salad recipe. In modern times, Caesar salad dressing is made with raw egg yolks.
FAQs
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.
How do you coddle eggs without a coddler? ›
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.
What is the difference between coddled eggs and poached eggs? ›
While a poached egg is cooked directly in hot water, a coddled egg is cooked in a ramekin, small jar or egg coddler which is placed inside a water bath, where the gentle transfer of heat through the ramekin cooks the egg. It is meant to be eaten right out of the cooking vessel, not taken out and placed on a plate.
What liquid does a chef coddle eggs in? ›
The usual method for coddling eggs is to place them into a pot of simmering water, where they steam until set. We add the filled ramekins to the pot and then pour boiling water around them.
What is the point of a coddled egg? ›
An uncracked or “whole coddled egg” is an uncracked egg gently cooked in boiling water for a very short amount of time to reduce or eliminate bacteria. This type of coddled egg is commonly used for homemade mayo, dressings, and sauce where a raw egg is called for.
What is the difference between shirred and coddled eggs? ›
Shirred eggs is an egg dish related to coddled eggs but more working-class. There is no fussy water bath to contend with, and adding other ingredients means you're more focused on flavor than texture. Eggs are cracked into a ramekin with toppings like cheese, herbs, and cream, then baked until set.
What is the French word for coddled egg? ›
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast, brunch, lunch or starter.
Is soft boiled and coddled egg the same? ›
Coddled eggs grew in prominence in 1800s England when the nation discovered you could fill a “coddler” (a lidded porcelain container) with egg and then boil it. The result is something similar to poached eggs and soft-boiled eggs but done over a longer period of time.
Can you use a mason jar as an egg coddler? ›
What better way to start your morning than with a spread of coddled eggs in Mason jars, wafting the smell of cream, bacon, and caramelized onion around your kitchen? Unlike poached eggs, which are cooked directly in a liquid, coddled eggs are cooked in individual vessels or jars.
What liquid makes eggs fluffy? ›
Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.
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 earliest egg boilers date from the 1790s.
What does coddling mean in cooking? ›
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.
