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A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender. Since it cooks very slowly, there is a firming of the egg that occurs very softly rather than quickly resulting in a harder texture. One method for coddling is to place an egg in the shell into a pan of water that has nearly reached a boil. The pan is removed from the heat and covered. The length of time that the egg remains in the hot water and the intensity of the heat in the water determines the firmness of the yolk. If the water is closeer to boiling than simmering, it will harden the outside of the egg.
Another method used for coddling eggs involves the use of a special porcelain dish with a screw top, which is referred to as an Egg Coddling Dish or Egg Coddler. The egg shell is broken and the contents are dropped into the dish, the cover is screwed on, and the dish is placed in a pan of heated water. When the cooking process is complete, the dish is removed from the water and is used to serve the egg. This method is much the same as a bain-marie except that an egg coddler is designed for one egg and with a bain-marie, an entire pan of eggs are placed into another pan of hot, simmering water.
When coddling eggs, the size of the egg and its temperature at the start of the cooking process will affect the cooking time. An extra large egg taken directly from the refrigerator will require a lengthier cooking time while a medium egg that has been brought to room temperature before cooking will require less time.
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Coddled Egg term - Related Content |
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| Method One: In the Shell | Method Two: Coddling Dish
Method One: In the Shell
A coddled egg is cooked more slowly than a boiled egg, but basically yields the same ... |
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A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
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An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
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Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
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Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
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| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
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| An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs. ... |
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