Coddling

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]. The process is either done in a regular pan or pot, or through the use of a special device such as an "egg coddler" (originally known as a pipkin).[4]

Coddled egg

The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.[5]

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.[6]

See also

References
  1. Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.
  2. Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.
  3. "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Portuguese). Retrieved 2018-03-17.
  4. Stradley, Linda (2004). "Coddled Eggs". What's Cooking America. Retrieved 28 February 2014.
  5. Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.
  6. "Coddled Eggs". RecipeTips.com. Retrieved 28 February 2014.


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