Coddled eggs are a bit of a pain, but once you have used them in almost any recipe that calls for poached eggs to be heated again in another recipe, you will want to use coddled eggs thereafter.

Put the cold eggs into simmering water with a slotted spoon. Take the pot off the stove, and turn the eggs around every ten seconds or so for the first two minutes so that the yolk will end up in the center (which makes peeling easier).

Cover the pot and let the eggs sit for another six minutes. Take the eggs out and put them in ice water, leaving them there for five minutes until cold. Then peel them, carefully.