How to Prepare a Coddled Egg

Makes 1 serving

• 1 to 2 eggs
• Water
• Butter, olive oil, or nonstick cooking spray
• Salt, to taste
• Black pepper, to taste

• If you use cold eggs, cooking times will vary, and it's challenging to determine if the eggs are properly coddled until you crack them open. As a general guideline, add an extra 1 to 2 minutes of cooking time for cold eggs compared to room temperature ones.

• Use only a small amount of water. The water level shouldn't exceed halfway up the coddler body when you place the coddler in it. Avoid fully submerging the coddler in water.
• To prevent the coddler from sliding, place a kitchen towel at the bottom of the saucepan.

• Do this step simultaneously with the previous one. Prepare the egg coddler and the egg while the water is heating, not after it has already boiled.
• Use clean fingers or a paper towel to evenly spread the grease on all inner sides of the coddler. Ensure thorough greasing, but avoid excess grease pooling at the bottom of the coddler.

• The number of eggs depends on the coddler size. Small ones fit one egg, while large ones can accommodate two eggs.
• You can incorporate other ingredients and seasonings, such as grated cheese, fresh herbs, crumbled bacon, or 1/2 tsp (2.5 ml) of heavy cream.

• The lid should be firm enough to prevent water or steam from entering the inner coddler, yet it doesn't need to be overly tight. A snug twist typically suffices.

• The precise cooking duration will vary based on the coddler's size and the eggs' size.
  • For one medium egg in a small coddler, cook for 5 minutes.
  • For one large egg in a small coddler, cook for 5 and 1/2 minutes.
  • For two medium eggs in a large coddler, cook for 6 and 1/2 minutes.
  • For two large eggs in a large coddler, cook for 8 and 1/2 minutes.

• Use a spoon or fork to hook onto the ring atop the metal lid and lift the coddler out that way. Alternatively, use oven mitts to lift it out.

• Cold eggs will require more time to cook and may not coddle evenly. As a general guideline, however, cold eggs should be coddled for an additional 30 to 60 seconds compared to room temperature eggs.

• If you don't have a kettle, you can also boil water in a small saucepan.

• You can place multiple eggs in one bowl, but make sure they don't touch each other at all. If the eggs are crowded together, the coddling process may not cook them evenly.

• This duration will result in a coddled egg that is still somewhat runny. If you prefer a firmer egg white, leave the eggs in the hot water for about 5 minutes each.
• Alternatively, if you used a saucepan for heating the water, you can remove it from the heat and dip the egg directly into the simmering water. Keep it submerged for 1 minute. However, this method may increase the likelihood of the eggshell breaking.

• Handle with care to avoid cracking the eggshell. At this stage, the eggs are still quite runny, so any cracks in the shell will result in the egg spilling out in a watery mess.

• Coddled eggs prepared in this manner are typically used in recipes that require coddled eggs as an ingredient, such as Caesar salad dressing and mayonnaise. They are seldom eaten on their own, but it's technically possible. Regardless, the coddled egg should be used immediately.

• You'll be placing an open container into this ice bath, so the water should be shallow. Otherwise, water might seep into the cooked egg when you place the container in the ice bath later.

• No need to cover the dish during this step.
• Use a bowl with sides at least 3 inches (7.6 cm) tall to prevent ice water from getting in later.

• Afterward, the eggs should be slightly cooked yet maintain a very runny consistency.

• Consider covering the bowl with a lid or plastic wrap to prevent ice water from inadvertently getting inside.

• Opt for the freshest eggs available when making coddled eggs. Egg whites begin to thin after about a week, affecting the coddled egg's texture and taste.