We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

How do I Coddle an Egg?

By G. Wiesen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

There are several different ways to coddle an egg, and your approach will likely depend on the time and equipment you have available, as well as the intended purpose of the coddled egg. Perhaps the most traditional method is to crack your egg into an egg coddler and submerge the coddler about half way up in water that is just below boiling. You could also simply place your egg, still inside the shell, in water that is near boiling, or pour boiling water over an egg and let it stand for a set period of time. If you are especially rushed and want to coddle an egg, then you can always crack your egg into a dish and place the egg in a microwave for a short time to cook it slightly in a way similar to coddling.

When you coddle an egg you basically cook the egg slightly. Traditionally, you use water that has come to a boil and is removed from the heat, or water held just below boiling to do this. The hard-boiled and soft-boiled eggs often served in American cuisine are basically eggs that have been coddled through a rather simple method. The most traditional way to coddle an egg involves the use of an egg coddler, a small dish similar to a ramekin, which is just larger than an egg and often made of ceramic.

To coddle an egg using a coddler, you would usually begin by buttering the inside of the coddler, to add flavor and make removal after coddling easier. You would then crack an egg into the coddler, at this point adding salt, pepper, chopped chives, or anything else that will add flavor to the egg. A shallow pan of water is brought to a boil, and then removed from the heat. You should then place the coddler with the egg inside of it into the pan, so the water comes about halfway up the side of the coddler. It should not be fully submerged.

After about four to eight minutes, depending on how cooked you want the egg, the coddler is removed, the lid opened, and the egg gently poured out of the dish. The resulting egg typically has a somewhat firm white with a yolk that has thickened but is still liquid. You can also coddle an egg by simply placing the egg, still within its shell, into water that is just under boiling for a certain amount of time. An egg can also be cooked briefly in a microwave, thought the results may not be as uniform or ideal as traditional methods. The yolk of a lightly coddled egg is often used in recipes for Caesar salad dressing, and coddled eggs are often served with toast or hash browns as part of breakfast.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By Grivusangel — On Jan 24, 2014

I know coddled eggs are popular for breakfast in some places, but I can't stand the thought. No, it's not fear of salmonella or anything like that. It's the whole not-quite-cooked-thoroughly texture. I don't like fried eggs for the same reason. The only way I will eat eggs as a separate entity is as scrambled eggs, preferably well scrambled. I can tolerate a soft scramble, but I prefer them to be cooked more. It's something about the egg yolk texture.

I loved over easy fried eggs as a child, but the older I got, the more conscious I became of food textures and so forth, and I decided the egg yolk texture was not what I wanted.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.