While a poached egg is cooked directly in hot water, a coddled egg is cooked in a ramekin, small jar or egg coddler which is placed inside a water bath, where the gentle transfer of heat through the ramekin cooks the egg. It is meant to be eaten right out of the cooking vessel, not taken out and placed on a plate.
Coddled Eggs on the Stovetop
You can also cook coddled eggs on the stovetop. The best way to do this would be to place a roasting pan filled with hot water across two burners. Bring the water to a boil, then lower the heat until the bubbles barely subside. Then place the ramekins in the pan (the water should come halfway up the side of the ramekins), cover the pan with foil, and cook until the eggs are set.
Coddled Eggs Are Cooked Gently to Semi-Soft
You can cook one or two eggs in the same dish, depending on the size of the dish. The dish is greased with butter to prevent the egg from sticking. The egg is cracked into the dish, which is then partially immersed in a hot water bath (called a bain-marie) for several minutes.
The degree of doneness achieved depends on how long the egg is cooked. But as the word “coddle” suggests, it is a gentle cooking method, resulting in a soft texture, with the yolk still at least partially runny (although the white should not be liquid). This can take anywhere from six to 10 minutes, depending on the temperature of the water.
Egg Coddlers – What They Are and How to Use Them
FAQ
What is the difference between poached and coddled egg?
What is the point of a coddled egg?
What type of coddled eggs are often misleadingly called poached eggs?
What liquid does a chef coddle eggs in?
What is the difference between a coddled egg and 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. You can cook one or two eggs in the same dish, depending on the size of the dish.
Does the way eggs are cooked make a difference for someone with an egg allergy?
Egg allergy most often appears in a child when an egg is first eaten. It often goes away by 7 years of age. Some people are allergic to eggs all of their lives. There are 2 types of protein in egg that a person can be allergic to: The most common allergic protein is destroyed when egg is cooked well. A person allergic to this protein can often eat food that has well-cooked egg in it. Cooking does not destroy the other allergic protein in egg. A person allergic to this protein needs to avoid eating eggs and products that have egg in them even if well cooked.
What is the difference between cobbled eggs and poached eggs?
As compared to cobbled eggs, poached eggs tend to be more popular and can be cooked in different ways but the prime principle is the same. That being said, the poached eggs are cooked in the pan where there is simmering water which allows the eggs to settle. As a result, the eggs will have a runny center.
What are coddled eggs?
Coddled eggs are often associated with molded eggs which are cooked in the water bath because they are cooked in decorative dishes, so they can be put on the toast. When it comes down to making the coddled eggs, the users can cook one or two eggs at a time in one dish, but it also depends on the dish’s size.