What is the process of "coddling" an egg?

Coddling an egg involves cooking it gently in water that is just below boiling. This method allows the egg to be partially cooked while maintaining a tender texture, which is ideal for achieving a soft, delicate consistency. When eggs are coddled, the heat is applied gradually, which prevents the proteins in the egg from coagulating too quickly, resulting in a custard-like outcome.

This technique is often used for preparing dishes where a soft, runny yolk is desired, or when the egg needs to be incorporated into other recipes without being fully cooked. Coddled eggs are typically placed in a coddler, a specialized container designed for this purpose, although they can also be cooked directly in a pot of water. Other cooking methods such as boiling, frying, or baking do not achieve the same gentle cooking process and will result in a different texture and doneness of the egg.