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
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.
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