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In cooking, coddled eggs are slightly cooked eggs; see coddling. One recipe calls for pouring boiling water over the egg and letting the egg and water stand for 10 minutes.
An egg coddler is a porcelain cup with a lid. These have been manufactured by Royal Worcester in Worcester, UK, since at least the 1890s, and were probably invented there. Many companies [1] now make egg coddlers, and some are highly sought after collectors’ items.
Prior to pouring in the raw egg and immersing in boiling water, the inside of the egg coddler is usually buttered in order to lubricate its surface and prevent problems removing the cooked egg. Although traditional coddled eggs are somewhat undercooked, this is not always observed.
