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	Coddled Eggs Kitchen Knowledge
		A coddled egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is a bit more tender.
		Soft-cooked coddled eggs are often served in an egg cup and eaten directly from the shell because they are difficult to peel.
		An extra large egg will require a longer cooking time than a medium egg and and egg taken directly from the refrigerator will require a longer cooking time than an egg of the same size that is at room temperature before it is cooked.
	www.recipetips.com /kitchen-tips/t--1186/coddled-eggs.asp (556 words)

	Coddled egg
		In cooking, coddled eggs are slightly cooked eggs; see coddling.
		One recipe calls for boiling water to be poured over the egg and let the egg and water stand for 10 minutes.
		Because the coddled eggs are still raw, the risk of salmonella poisining remains.
	www.ebroadcast.com.au /lookup/encyclopedia/co/Coddled_egg.html (45 words)

	Coddled egg - Food & Drink - Recipes24 Net - recipes, cooking, cookbooks and more
		In cooking, coddled eggs are slightly cooked eggs; see coddling.
		One recipe calls for boiling water to be poured over the egg and let the egg and water stand for 10 minutes.
		Because the coddled eggs are still raw, the risk of salmonella poisoning remains.
	www.recipes24.net /encyclopedia/c/coddled_egg.html (79 words)

	C
		When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green.
		Since egg yolks contain fat, they are often separated from the whites and the whites beaten separately to allow them to reach their fullest possible volume.
		Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating.
	www.aeb.org /LearnMore/Eggcyclopedia/C.htm (4195 words)

	Egg Facts
		Egg albumen in raw eggs is opalescent and does not appear white until it is beaten or cooked.
		When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green.
		Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating.
	www.iowaegg.org /eggfactdetails.asp?varLetter=c (4126 words)

	Coddled Egg - Karr.net (Site not responding. Last check: 2007-10-26)
		Prior to pouring in the raw egg and immersing in boiling water, the inside of the egg coddler is usually buttered.
		Although traditional coddled eggs are somewhat undercooked, this is not always observed.
		Because the coddled eggs are still raw, there is a risk of salmonella poisoning.
	www.alky.com /encyclopedia/Coddled_egg (296 words)

	Coddled Eggs, How To Coddle Eggs, Egg Recipes
		An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called, appropriately enough, coddled eggs.
		When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish.
		Break one or two eggs (according to size of the coddler) into the cup, and season to taste with pepper and salt.
	www.whatscookingamerica.net /Eggs/CoddledEgg.htm (388 words)

	Coddled egg - Wikipedia, the free encyclopedia
		Prior to pouring in the raw egg and immersing in boiling water, the inside of the egg coddler is usually buttered.
		Although traditional coddled eggs are somewhat undercooked, this is not always observed.
		Because the coddled eggs are still raw, there is a risk of salmonella poisoning.
	en.wikipedia.org /wiki/Coddled_egg (200 words)

	Coddled Eggs, How To Coddle Eggs, Egg Recipes
		The best eggs for coddling are the freshest eggs you can find.
		An egg coddler is a porcelain or pottery cup with a lid that is used to prepare a dish called, appropriately enough, coddled eggs.
		When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served, in a lovely decorated dish.
	whatscookingamerica.net /Eggs/CoddledEgg.htm (388 words)

	Teri's Kitchen - Egg Recipes
		And remember, you can substitute a coddled egg (cooked for 1 minute in boiling water) in many recipes that call for an egg that does not get cooked.
		Or use pasteurized eggs which are safe to use raw.
		Eggs Scrambled With Onions, Peppers, Tomatoes and Basil
	teriskitchen.com /eggs.html (146 words)

	Egg recipes (Site not responding. Last check: 2007-10-26)
		Eggs are traditionally baked in individual, ovenproof china or earthenware dishes called ramekins or cocottes.
		Eggs should be simmered rather than actually boiled, ideally at 88-90°C. Hotter water does not speed the cooking, it only makes the white tough before the yolk is ready.
		Coddled eggs are very soft-boiled eggs, with a soft white and the yolk just set.
	www.cookitsimply.com /egg-recipes-0020-01m8.html (784 words)

	Chefs have their eyes on the egg
		A coddled Maran egg served in its dark-chocolate-colored shell, a sunny-side-up duck egg nestled into a salad, a slowly, slowly cooked egg - with its yolk bright and creamy and the white barely opaque and tender - dropped into a steaming bowl of noodle soup.
		Chefs love eggs not just for the emulsifiers in their yolks or the way their whites can be transformed into billowy foam, but as a luxury ingredient on their own.
		Eggs' new currency may be thanks to one egg in particular: the 65-degree egg.
	www.topix.net /content/trb/1952756617277949983230464175273913201502 (1817 words)

	Egg recipe (Site not responding. Last check: 2007-10-26)
		Oil a frying pan and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied.
		Turn the egg mixture into the pan and cook over a low fire until it is puffy and a light brown underneath, then place in the oven until the top is dry.
		Eggs au Gratin Recipe Mix together three raw egg yolks, a quarter of a cup of soft, fresh bread crumbs, two tablespoons of softened butter, one tablespoon of chopped chives, three chopped sardines, two sprigs of parsley chopped, and a light dusting of salt and pepper.
	www.smartinventions.com /Eggrecipe.asp (8846 words)

	Egg Coddler or Coddling Dish - Glossary from CHI-CHI'S (Site not responding. Last check: 2007-10-26)
		The Coddling containers are placed in a low-sided pan of water that has been heated until gently boiling and the eggs are allowed to remain in the simmering water for 8 to 10 minutes.
		Coddling an egg provides a result that is more tender than the typical method of boiling an egg, since the egg cooks very slowly and softly begins to firm.
		A "bain-marie" groups all the eggs being prepared in one dish that is then placed in a pan of hot, simmering water instead of each egg placed in individual containers.
	chichissalsa.com /glossary.asp?id=38445&catitemid= (442 words)

	Coddled Eggs - Knowledge - Hormel Foods
		Note: When coddling eggs, the size of the egg and its temperature at the start of the cooking process will have an effect on the cooking time.
		Another method used for coddling eggs involves the use of a special porcelain dish with a screw top.
		The egg, without the shell, is placed in the dish, the cover is screwed on, and the dish is placed in a pan of heated water.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=10&id=445 (364 words)

	Royal Worcester Coddled Egg Recipes
		Stand the egg coddler up to its neck in a pan of boiling water.
		Break the egg into the coddler, season with salt and pepper.
		Simmer for 7-8 mins oruntil egg is cooked.
	www.canadabbhosts.com /recipes/CoddledEggs.htm (387 words)

	Coddler Recipes, Cooking, and Handling Tips
		Egg coddlers should not be exposed to an open flame, nor placed directly on the burner of an electric range.
		The sooner you wash, or at least soak, the egg coddler after the egg has been cooked in it, the less likely that there will be difficult residue to clean later.
		The resulting egg should consist of a mostly runny yolk, a white that is partially runny, but not clear (with some little exception).
	www.egg-coddlers.com /recipes (2669 words)

	Eggs, How To Cook Eggs, All About Eggs
		Eggs are sold in a range of standard sizes, the most common being jumbo, extra large, large, and medium.
		This is because the hard-boiled egg is solid so everything spins in one direction, while the inside of the raw egg sloshes in different directions and, therefore, doesn't allow it to spin.
		White shelled eggs are laid by hens with white ear (sort of a cream color) lobes.
	whatscookingamerica.net /eggs.htm (640 words)

	Cooking Terms
		Coddled eggs — Eggs cooked in simmering water, in their shells or in ramekins, until set.
		Egg wash — A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.
		Flan — A liquid or semi liquid mixture, held together with whole eggs, egg whites, or egg yolks, that is gently baked in a mold or pastry shell.
	www.newitalianrecipes.com /cooking-terms.html (6641 words)

	caesar salad recipe \| food for thought \| mark vogel
		Suffice it to say that the “original” ingredients appear to be romaine lettuce, coddled eggs, (we’ll get to those in a moment, Worcestershire sauce, lemon juice, olive oil, parmesan cheese, croutons, salt, and pepper.
		The egg adds flavor and is the primary emulsifying agent in the dressing, the mustard coming in second.
		The egg is not cooked to a high enough internal temperature to kill salmonella, if it is present.
	www.thatsmyhome.com /food-for-thought/hail-caesar.htm (785 words)

	Canlis Restaurant - Recipes: the Canlis salad
		Coddled Egg - Pour boiling water into a cup and put a whole egg (in the shell) into the hot water, let sit for 2 minutes.
		You may substitute with pasteurized egg mixture (found in the dairy section in cartons).
		To make the dressing, combine lemon juice, pepper and coddled egg in a bowl.
	www.canlis.com /food/recipes.aspx (311 words)

	News Herald Food (Site not responding. Last check: 2007-10-26)
		Most of us relate coddling to the method of placing eggs in individual containers and into a bain-marie (water bath) and cooking them in the oven.
		The French refer to this as "Eggs en Cocotte." This is somewhat similar to a shirred egg with the water bath omitted.
		Place the egg in boiling water for one minute, then remove the pan from heat and allow to sit an additional three minutes.
	www.newsherald.com /FOOD/CHEF618.HTM (448 words)

	Ever-Expanding Egg Opportunities
		The egg’s flavor is subtle, and the natural fat in the egg acts as the perfect carrier of flavor, either simple or complex.
		The egg phospholipids, such as lecithin and cephalin, enable fat to be dispersed in water, or drops of water to be dispersed in fat.
		The egg whites are aerated to create a stiff, fluffy meringue and then folded into the chocolate base, placed into individual soufflé cup or a larger soufflé dish and baked to gain that famous rise.
	www.foodproductdesign.com /articles/6b1culinary.html (2408 words)

	Coddled Egg Recipes - Home Cooking - Chowhound
		The OP and I are speaking of eggs cooked in covered china mugs (egg coddlers), not eggs that are coddled in the shell (briefly boiled) and used as an ingredient in caesar salad(a la daily unadventures) or in carbonara (adamclyde).
		I did a web search on coddled egg recipes and turned up a surprisingly large number, some of which I'll have to try.
		I think coddled eggs are a British thing more than an American thing.
	www.chowhound.com /topics/374226 (430 words)

	emerils.com \| notes from the kitchen (Site not responding. Last check: 2007-10-26)
		I suppose egg coddlers are not found in most kitchens, but I think they are nifty.
		The lid is then screwed on and placed in a pan of simmering water (either on the stovetop or in the oven) and the egg is gently cooked for one to two minutes.
		Coddled eggs, rather than raw ones, are sometimes used in making a Caesar salad.
	www.emerils.com /cooking/archives/000875.html (267 words)

	Egg’s Benediction, or, Egg’s Dead Baby, Egg’s Dead \| FreakyTrigger
		So maybe it’s not that she’s lost her powers… Indeed we next see Egg roll to the ground, and from his coma he turns up in her house in spirit form where they talk at cross purposes – to no comic effect.
		The final ep, inna Kingdom stylee, is in the hospital with Egg’s shell of a comatose body as the traditional spooky 50s nurse ushers people to the light.
		Now Egg may earn As in other shows, but here he’s a C at best, which is in the coma.
	freakytrigger.co.uk /ft/see/tv/2006/11/eggs-benediction-or-eggs-dead-baby-eggs-dead (508 words)

	Egg coddling involves slow warming - January 7, 2004
		In short, to coddle a food is simply to cook the individual item in a larger container of simmering or oven-warmed water.
		An egg coddler like the one you bought is simply a small container with a tight-fitting lid that is lowered into a container of boiling water.
		A little butter, salt and pepper are the traditional condiments for a coddled egg.
	www.mailtribune.com /archive/2004/0107/life/stories/01life.htm (692 words)

	Chocolate & Zucchini: Self-Portrait With Egg Poachers
		The egg looks at first as a simple coddled egg, with a tiny mound of microplaned ribbons of age parmesan cheese, partially covered by a small tuille cage of crisp cheese, some chives, and with a light sprinkle of sea salt and white pepper.
		But the egg is not coddled at all, rather it has been slowly warmed, in barely simmering water, for nearly an hour to arrive at the point where the egg white is just set, gently taking prisoner the bright red and still thoroughly runny yolk.
		early on, after the egg(s) turn white, nudge the handle of the pot/pan slightly and watch the white of the egg, next to the yolk.
	chocolateandzucchini.com /archives/2004/12/selfportrait_with_egg_poachers.php (1307 words)

	JS Online: (Site not responding. Last check: 2007-10-26)
		As a result, recipes for hollandaise, eggnog, mousse, many favorite desserts and even the coddled egg were reluctantly re-filed in the back of the recipe box in many consumers' homes - lest eating the uncooked eggs they contain lead to a bout of salmonellosis.
		For those who can't get the eggs, pasteurized egg white products are more readily available, including powdered egg whites that can be reconstituted with water before using, and pasteurized egg whites sold in cartons like egg substitute (be sure to choose those labeled "for whipping" if that's their intended use).
		The raw eggs still need to be refrigerated, as do many dishes made from the eggs.
	www.jsonline.com /entree/cooking/sep04/260579.asp (2441 words)

	CNHI News Service Coddle yourself
		An egg coddler is a porcelain cup with a stainless-steel lid, and it is submerged to the bottom of the lid in boiling water.
		Anderson-Kuhler started collecting egg coddlers a year and a half ago after she was introduced to them by her mother-in-law, Patricia Kuhler of Fort Worth, Texas.
		If the egg is not cooked enough, replace the lid and return the coddler to the boiling water.
	www.cnhins.com /featuresrollup/cnhinsfood_story_144114151.html (488 words)

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