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Breakfast

Coddled Eggs

A single fresh egg is boiled in a cup of boiling water for about six minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Coddled Eggs

Ingredients

Directions

  1. Place a fresh egg in a cup.

  2. Pour boiling water over the egg.

  3. Let it sit on a warm surface for about six minutes.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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 gently in the hot water, giving a soft, custardy texture rather than a firm one.

The step that matters

Letting the egg sit in the hot water. The egg cooks only from the heat of the water, so the timing controls how far the white and yolk set. Too short leaves the white runny, while too long firms the yolk. Egg proteins begin to coagulate at moderate temperatures, so the wait determines the final texture.

“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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