In the UK, a coddled egg is typically what we in the US would call a soft boiled egg. Firm, but soft egg white, with a soupy yolk.

A lesser known type of coddled egg is useful in the preparation of things like a Caesar Salad, or really most things calling for a raw egg.

Basically, take your egg and place it in a bowl or mug. Pour boiling water over the egg until it is covered. Let it stand for exactly one minute. At the end of the minute, rinse the egg in cold water until it is easy to hold.

Coddling the egg creates not a spoiled egg, as you might assume, but rather a rich, creamy yolk that is much more flavorful than a raw yolk would be. This is also useful when trying to create yolk based treats like hollandaise sauce or mayonnaise.

Log in or register to write something here or to contact authors.