In cooking, to coddle food is to heat it in water kept just below the boiling point. ^[1] In the past, recipes called for coddling fruit, ^[2] but in recent times the term is usually only applied to coddled eggs. ^[3] Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. ^[4] The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, ^[4] or through the use of a special device such as an "egg coddler" (originally known as a pipkin). ^[5] The oven technique is similar to the preparation of baked eggs, the difference being that the preparation of baked eggs does not have to employ a water bath. ^[4]

The word coddle evolved from the name of a warm drink, " caudle", and ultimately deriving from the Latin word for warm drink, calidium. ^[6]

Look up coddle in Wiktionary, the free dictionary.

Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg. ^[7]

See also

• Poaching
• Simmering

References

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