Coddling is a traditional and gentle method of steaming eggs in a water bath, usually in a coddler, which resembles a small ceramic pot with a lid. As I don’t own a coddler, I used a deep ramekin instead with a piece of cling film/plastic wrap in place of a lid and the result was just as good. The eggs come with remoulade, classically a winter salad made with celeriac, but this summer alternative is made with crisp shreds of kohlrabi, or you could use radish, cucumber, turnip or mooli. The