Coddled Eggs
Ingredients
Directions
Heat the water
Bring water to a boil in a pot.
Remove the pot from heat.
Cook the eggs
Add the eggs to the hot water.
Cover the pot tightly.
Let the eggs sit in the water for about 7 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
- Eggs
- Heat sets the egg proteins, firming the white and thickening the yolk into a soft, custard-like texture.
The step that matters
Remove the pot from heat before adding the eggs. Off the burner, the water stays hot but below a rolling boil, so the eggs cook gently with residual heat. Adding them to boiling water would cook the whites faster and can leave them rubbery.
“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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