Poached eggs are eggs cooked outside the shell in simmering water. The egg white will wrap around the yolk as it cooks, and set around the soft yolk.
What Is The Difference Between A Coddled Egg Vs. A Poached Egg? Coddled eggs are similar to poached eggs in that both have a gently firm white and runny yolk. However, poached eggs are cooked by dropping the egg in water to cook them and coddled eggs are cooked in a coddler.
An uncracked or “whole coddled egg” is an uncracked egg gently cooked in boiling water for a very short amount of time to reduce or eliminate bacteria. This type of coddled egg is commonly used for homemade mayo, dressings, and sauce where a raw egg is called for.
Coddled Eggs in the Oven
The steam produced by the water bath helps cook the surface of the egg. Note that coddled eggs are similar to baked eggs, with the difference being that baked eggs are cooked in a dish in the oven with no water bath.
The difference is in its preparation. While a poached egg is cooked directly in hot water, a coddled egg is cooked in a ramekin, small jar or egg coddler which is placed inside a water bath, where the gentle transfer of heat through the ramekin cooks the egg.
Coddled eggs are cooked inside their own little “pots”, so the egg never touches the water, unlike poached eggs which are cooked directly in water. Ouefs en cocotte is the French name for eggs in pots which could refer to coddled or baked eggs.
Carefully place egg coddlers into boiling water. Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
Set a little water in a saucepan, enough to come about halfway up the sides of the coddlers. Bring the water to a very gentle simmer. Cook for 10–15 minutes, use a fork to lift the eggs out of the pan, and to twist the lid off.
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.
If the water is hot enough (near boiling), salt increases the density of the cooking liquid just enough to make the egg bob to the surface when it's about perfectly done. While you can certainly poach eggs without the salt and vinegar, they'll want to sit on the bottom of the pan and thus cook unevenly.
Boiling water can ruin your poached eggs
If your water is at a boiling temperature when you add eggs in, it could cause the egg white to break apart, the Kitchn notes. Instead of a beautifully poached egg, you'd be left with just "wispy bits" of egg white strewn throughout your pot.
Food item is kept submerged under hot water in both poaching and boiling, and the only difference is that of temperature of water. Boiling takes place at 212 degrees Fahrenheit, whereas for poaching the temperature is kept at around 160 to 180 degrees Fahrenheit.
A chucky egg is a British regional term for a chicken egg, especially when it is soft-boiled and chopped up. It is also used as a term of endearment.
Eating “Dippy Eggs”
A soft-cooked egg served in a tiny cup is a British classic. Toast that's cut into narrow strips is served alongside for dunking into the runny golden yolk. The Brits call this duo Boiled Egg & Soldiers.
Using milk as your poaching liquid will inject sweetness and creaminess into your morning egg. Melissa from Smells Like Brownies has a step-by-step guide to making the perfect milk poached eggs. Just heat milk with a some salt and spices, cook an egg in it, and you've got yourself a full-flavored poached egg.
Coddlers can be expensive and hard to come by, and are usually sold as one solo item — which means something as simple as eggs can turn into a pricey breakfast. A modern alternative is to use 4-ounce Mason jars with lids.