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How to Coddle An Egg

Some recipes such as homemade mayonnaise or a homemade Caesar dressing, call for the use of a coddled egg as part of the ingredients list.  A coddled egg is simply a gently and lightly cooked egg.

An egg can be coddled to different levels of doneness – sometimes you’ll want to coddle an egg long enough so that the white is set but the yellow yolk is still soft and runny.  Other recipes, such as when making mayonnaise, will require that the egg white still be soft and runny so that it can help make the finished recipe soft and creamy.

The process is very easy.  First bring your eggs to room temperature (at least 30 minutes).  At the same time, bring water in a teapot to a boil.

How To Coddle An Egg - A Family Feast

While the water is heating up, prepare an ice bath.  (An ice bath is simply a bowl full of ice water.)  Set aside.

How To Coddle An Egg - A Family Feast

Place room temperature eggs in a separate bowl or mug.  The key thing is that you don’t want to let the eggs touch to ensure that the coddling process will cook the entire egg.

How To Coddle An Egg - A Family Feast

Pour hot water over eggs and time for exactly one minute.

How To Coddle An Egg - A Family Feast

Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell.   Let cool for about 2 minutes.

How To Coddle An Egg - A Family Feast

Follow your recipe instructions – you may separate the white from the yolk, or use the whole egg in your recipe.

You may enjoy these recipes made with coddled eggs:

 

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    Comments

  • Lori-Anna Bridges wrote:

    My daughter just gave me cute cups to coddle eggs. Do u unscrew lid and cover a room temp egg in a bath rescrewing the lid and setting it aside for one to three minutes..,,or do you boil water and insert the entire coddling device …is it for bathing the egg w boiling water as it’s inside a shell or is it fir cracking open an egg into it then boiling

    • Martha wrote:

      Hi Lori-Anna – We’ve never used special egg coddling cups so I’m not sure how to answer your question. Did the cups happen to come with directions? That might be the most help in understanding how to use them.

  • Teri J OBrien wrote:

    Thank you for making easy answers for my questions. It’s stuff that I can’t find anywhere else and makes it easy to understand for a home cook.

    • Martha wrote:

      Glad this was helpful Teri!

  • Ellen wrote:

    I love, love, love this recipe. I made it last week for the first time, as I noticed that Best Foods Mayo has sugar as an ingredient. I’m trying to omit all sugar from my diet. It was delicious. I used a combination of canola and light olive oil, red wine vinegar instead of the citrus, and good ole French’s mustard instead of Dijon. Today, I doubled the recipe and used coddled eggs instead of raw. I plan to experiment with wasabi, garlic, and paprika next time. Thank you for this yummy fridge staple.

    • Martha wrote:

      You’re welcome Ellen! Sounds like you are having fun experimenting with different mayo flavors!

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