Coddled eggs, whether cooked in the shell for three to seven minutes or in a ramekin in a water bath would certainly set off alarms at the Dept. of Public Health, because they have not reached the specified temperature.
A coddled egg is somewhat similar to a poached egg. The difference is that poached eggs are cracked into an egg poacher and lightly cooked in the boiling water.
Coddled eggs - Eggs cooked in simmering water, in their shells or in ramekins, until set.
Colander - A perforated bowl made of metal or plastic that is used to strain foods.
Coddled eggs - Eggs which have been placed in rapidly boiling water and at once allowed to stand undisturbed for 10 to 15 minutes, in the cooling water; results in the whites and the yolks having the same degree of jellied firmness.
Coddled Egg
Egg Coddler or Coddling Dish Glossary Term - Related Content
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Asparagus with coddled eggs
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The eggs added to a Caesar salad should ideally be coddled. However, coddled eggs are not fully cooked and still present a salmonella risk.
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Coddling: Cooking just below the boiling point; such as Coddled Eggs.
Coffee shop: moderately priced restaurant that typically serves three meals a day composed of simple and popular menu dishes.
Coddle- To cook food in water just below the boiling point, as in coddled eggs.
Usually eggs are coddled when making traditional Caesar salad to help them absorb and emulsify evenly with the lemon juice and olive oil. Coddled eggs for breakfast a different than poached as they relatively soft but fully heated through.
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To cook food slowly in water keeping the water just below boiling. Coddled eggs ...
Caesar salad Romaine lettuce with croutons, coddled eggs, and grated Parmesan cheese in an olive oil vinaigrette flavored with garlic and Worcestershire sauce; anchovies are often added; created in 1924 by Caesar Cardini, ...
 See also: Coddle, Cooking, Water, Egg, Boiling
  
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