Soft-cooked or Coddled Eggs
Ingredients
Directions
Put the egg in boiling water and cover.
Remove from heat and let it stand for eight minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg
- Its proteins set with gentle heat, giving a soft, runny centre while the white firms.
The step that matters
Removing the egg at the right moment. Egg proteins set progressively with heat. Standing for the full eight minutes in residual heat sets the white while the yolk stays fluid, so timing decides whether the yolk is runny or firm.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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