How to Coddle Eggs
Coddling, which in cooking terms means to heat food in water that is just below the boiling point, is a gentle steaming method that yields a tender egg. The traditional way to prepare and serve these eggs is in coddlers—special cups with tight lids that trap in steam when the cups are placed in a pan of simmering water. Buttering the coddlers and adding a bit of heavy cream impart richness. For a garnish, sprinkle with chopped fresh herbs, such as fines herbes (a mix of chives, chervil, parsley, and tarragon), finely diced red onion, or crumbled bacon. Soldiers (toasted bread cut into batons) are the traditional—and sole—accompaniment.
