Coddled egg
Coddled Egg
A Coddled egg (/ˈkɒdəld ɛɡ/; from Middle English codlen, meaning "to boil gently") is a type of egg that is gently or lightly cooked in water just below boiling temperature in a process known as coddling.
Etymology
The term "coddle" originates from the Middle English word codlen, which means "to boil gently". The term was first used in the culinary context in the 19th century.
Preparation
Coddled eggs are prepared by very briefly immersing an egg in the shell in boiling water (called Coddling) to slightly cook or "coddle" them. The eggs are then removed from the water when they are no longer raw but the yolk and some part of the white remain semi-liquid. The term is also applied to recipes that similarly cook the egg in a covered cup or other small heatproof dish, sometimes with additional ingredients, known as Egg coddlers.
Related Terms
- Egg: The primary ingredient in a coddled egg. Eggs are a common food and one of the most versatile ingredients used in cooking.
- Coddling: The process of cooking used to prepare coddled eggs.
- Egg coddler: A porcelain or pottery cup with a lid that is used to prepare coddled eggs.
- Soft-boiled egg: An egg cooked by boiling with the shell intact and served in an eggcup. It is similar to a coddled egg in terms of its semi-liquid yolk and white.
See Also
External links
- Medical encyclopedia article on Coddled egg
- Wikipedia's article - Coddled egg
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski