Coddled Egg Recipe · i am a food blog (2024)

FAQs

What is the point of a coddled egg? ›

A coddled egg is cooked inside its shell briefly to kill any bacteria before using it like you would use a raw egg. Some of the egg white cooks but not all of it. Fail-proof Instant Pot Poached Eggs are perfectly cooked in minutes with no hands-on cooking required. Great to make for a crowd without any effort.

Unlike poached eggs, which are cooked directly in a liquid, coddled eggs are cooked in individual vessels or jars. From there, the jars are placed in a water bath and are cooked just below the boiling point. The results are firm-yet-tender egg whites with a creamy yolk.

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.

Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath. These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.

However, if the shell is cracked, there is a slim chance the egg yoke can become infected and when ingested raw, it can make a person uncomfortably ill. Even worse for the elderly, children and those with immune deficiency, so play it safe with eggs and coddle to remove bacteria, including salmonella.

There is no record of when egg coddlers were invented or who was the first to manufacture them, but they started to become popular in Europe in the late 19th century. The first known Worcester coddlers were made at Grainger's China Works in the 1880s.

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.

The truth is that coddled eggs have a somewhat cloudy history. According to Royal Worcester, a centuries-old British porcelain producer famed for its egg coddlers, there's no record of who exactly invented the technique. All we know is that by the late 1800s, coddled eggs were a popular dish found across Europe.

The word “Coddle” derives from the French term caudle which means to boil gently, parboil or stew. Apparently, coddle dates back to the first Irish famine in the late 1700s where anything to hand got thrown into the pot.

Although few studies have been conducted on how many eggs are healthy to have on a daily basis, eating 1-2 eggs a day appears to be safe for healthy adults. If you have heart disease, high cholesterol, or diabetes, however, you should watch your overall cholesterol and saturated fat intake.

What is a synonym for coddled egg? ›

Definitions of coddled egg. egg cooked briefly in the shell in gently boiling water. synonyms: boiled egg. types: hard-boiled egg, hard-cooked egg.

Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

The toast is sliced in this manner so that it can be dipped into the opening of a soft boiled egg that has had the top of its shell removed. Another belief for the origin of the name is from the childhood rhyme “Humpty Dumpty”.

Egg Coddlers are manufactured in Royal Worcester fireproof hard porcelain. Porcelain is a true cookware material impervious to boiling water with excellent thermal shock resistance properties. Designed to cook up to two eggs sized small, medium, or large (not extra large or jumbo size).

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.

Whipped egg whites make souffles and cakes rise, lighten pancakes and waffles, and can be sweetened and turned into meringue, among their many uses. Many home cooks are daunted by the prospect of whipping egg whites, but really, nothing could be easier.

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.

Whisking the eggs also means that you get a bit of air in the mix which helps make the eggs a bit lighter and fluffier. Incidentally do not ever make scrambled eggs in a frying pan, that's for omelettes, scrambled eggs are made in a small saucepan. It's much more controllable.

Especially in older eggs—which are better for boiling because they are easier to peel—as they have more gas inside the shell and so crack more readily. Fortunately, pricking also allows water to loosen the membrane that attaches the albumen (white part) to the shell, making eggs easier to peel.