Coddled Eggs - Cooking Tips

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:

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.

Another method used for coddling eggs involves the use of a special porcelain dish with a screw top. The egg, without the shell, is placed in 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.