How to make coddled eggs???

Question

i need to know how to make a coddled egg please help!

Answer 1

I think coddled eggs are like soft boiled...  here is how I do it.

Put eggs in a pan and cover with cold water (about an inch over the top of the eggs).  Bring to a full boil.  When it boils, remove from heat and cover for 4 minutes.  They should come out pefectly with cooked whites and soft yolks.  

Answer 2

"CODDLED EGG" AND GARLIC CROUTONS  

(For Caesar Salad):

1 egg

3 to 4 slices plain white bread

1/4 lb. butter

2 to 3 cloves garlic, finely chopped

Coddled egg: boil water, add egg to boiling water immediately remove from heat, cover and let stand for 1 minute, remove from water and let cool.

Garlic croutons: melt butter with garlic pieces. Spread melted butter on both sides of bread; place on cookie sheet, cut into crouton size pieces and bake on 350 degrees, turning frequently until browned. Remove from oven and let cool.

Answer 3

Coddled Eggs - How To Coddle Eggs

Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

The best eggs for coddling are the freshest eggs you can find. (If eggs are more than a week old, the whites thin out.) Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

What Is An Egg Coddler?

An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called, appropriately enough, coddled eggs. The egg(s) are broken into the buttered coddler, and seasonings are added. The coddler is then closed with the lid and partially immersed in boiling water for a few minutes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish.

How To Use An Egg Coddler:

Start water in large pot to boiling. Butter the inside of the coddler and the inside of the metal lid. (you can also use olive oil, cooking oil, or non-stick spray).

Break one or two eggs (according to size of the coddler) into the cup, and season to taste with pepper and salt.

s***w on the lid (do not s***w the lid on very tightly. A loose turn is sufficient) and stand the coddler in a pan of boiling water, taking care that the water level comes almost up to the bottom of the lid the porcelain body. Simmer for 7 to 8 minutes.

Remove the coddler from the water using the end of a fork/spoon through the lifting ring or lift using oven mitts or other heat-proof gloves. Set the coddler on a towel, or trivet (not on a cold heat-conductive surface, such as a counter top. Using a towel and holding the lid by the rim, not by the lifting ring, twist the lid to loosen it.

Serve at the table in the coddler.