In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. 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).
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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.
- Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.
- Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.
- Stradley, Linda (2004). "Coddled Eggs". What's Cooking America. Retrieved 28 February 2014.
- Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.
- "Coddled Eggs". RecipeTips.com. Retrieved 28 February 2014.
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