coddled egg

In cooking, coddled eggs are slightly cooked eggs; see coddling. One recipe calls for pouring boiling water over the egg and letting the egg and water stand for 10 minutes.

An egg coddler is a porcelain cup with a lid. These have been manufactured by Royal Worcester in Worcester, UK, since at least the 1890s, and were probably invented there. Many companies [1] now make egg coddlers, and some are highly sought after collectors’ items.

Prior to pouring in the raw egg and immersing in boiling water, the inside of the egg coddler is usually buttered , in order to lubricate its surface and prevent problems removing the cooked egg. Although traditional coddled eggs are somewhat undercooked, this is not always observed. Because the coddled eggs are still raw, there is a risk of salmonella poisoning.

See also

• List of egg dishes
• List of recipes
• Egg cup
• Boiled eggs

External links

• Collectors’ information

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