With all the ways eggs can be prepared, it's easy to get some methods confused - especially poached and coddled eggs. Both ...

Traditionally, you make this style of egg in a coddler, which is a small dish with a lid that sits in hot water until the eggs are just set. But if you don't have a coddler, you can still achieve the ...

I'll give you the short answer first: A coddled egg is simply an egg gently cooked in a ramekin-like container (outfitted with a screw-on lid) in a pot of simmering water.

Whether you call them oeufs en cocotte or coddled eggs — both are correct — one thing's for certain: these gently cooked eggs are exceptionally simple to prepare, are great for a crowd, and ...

Poached eggs need to be coddled, but coddled eggs are surprisingly self-sufficient.

Instructions: Heat the oven to 300 degrees. Bring a pot of water to a boil - the amount will be determined by the size of your water-bath vessels and coddlers. Crack an egg into each coddler, add ...

In the kitchen, to coddle is to cook in simmering water. It’s a technique mostly used for eggs and often in a covered cup called a coddler. From Fortessa, there’s an attractive, Bauhaus design ...

A signature dish at the London restaurant Dabbous, this coddled egg is served in its shell in a nest of hay.