Coddled Eggs

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Eggs > Egg Cooking Guide > Coddled Eggs

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 results, except that the egg is a bit more tender. The following steps can be used for coddling eggs in the shell.

Pierce the large end of the eggs with a pin. This pierces the air cell, allowing the air to escape, preventing a flat spot from being formed on the large end of the egg during the cooking process. It also helps in making the eggs easier to peel after cooking.
Add cold water and 1½ teaspoons of salt per quart of water in a saucepan. Make sure there is enough water in the pan so that the eggs will be completely covered. Place the eggs in a single layer in the saucepan and leave the pan uncovered.
Place the pan on medium heat and bring the water to a simmer, but not to a full boil. Remove the pan from the heat and cover it. The length of time that the eggs remain in the covered pan determines the degree of firmness of the yolk.: Soft yolk: 4 to 6 minutes Medium yolk: 6 to 8 minutes Hard yolk: 20 to 25 minutes To stop the cooking process, run cold water over the eggs. It is best to use older eggs for coddling because they peel easier. Soft-cooked coddled eggs are often served in an egg cup and eaten directly from the shell because they are difficult to peel.

Method Two: Coddling Dish

Another method for coddling eggs is with the use of a special egg coddling dish. The dish is usually constructed of porcelain with a metal, screw on lid. Coddling dishes make the process quite easy and convenient.
Begin by placing the coddling dishes in a pan and add cold water until the water level is just below the lid of the dishes. Then remove the coddling dishes and bring the water to a gentle boil. This procedure ensures that the correct volume of water is used according to the number of coddling dishes used.
Spread butter or margarine on the inside of each dish.
Crack one or two eggs into each buttered dish. It may be helpful to crack the eggs into a small bowl for ease in adding the eggs to the coddling dish.
Add salt and pepper or any other desired seasonings.
Screw on the lid and carefully place the coddling dishes inside the pan of gentling boiling water.
Cook the eggs for 6 to 10 minutes, depending on the desired firmness of the yolks. The eggs can be served in the coddling dish, but be careful when handling dish, as it will be quite hot. Use an oven mitt or kitchen towel to handle the dish when removing the lid prior to serving.

Note: When coddling eggs, the size of the egg and its temperature at the start of the cooking process will have an affect on the cooking time. An extra large egg will require a longer cooking time than a medium egg and and egg taken directly from the refrigerator will require a longer cooking time than an egg of the same size that is at room temperature before it is cooked.

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