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Coddled egg
open-in-new
<h2 id="method">Method</h2> <p>The egg is broken into an egg coddler, porcelain cup or <a href="/facts/Ramekin/kAmGVNlV">ramekin</a> with a lid, and cooked using a <a href="/facts/Bain-marie/VSfnsKmj">bain-marie</a>. The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk. </p> <h2 id="manufacture">Manufacture</h2> <p>Coddlers may have been manufactured by <a href="/facts/Royal_Worcester/S1ye8JgD">Royal Worcester</a><a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> since at least the 1890s. Many companies<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> now make egg coddlers, some of which are collectors' items. </p> <h2 id="possible-risks">Possible risks</h2> <p>In the United States, eggs have around a 1 in 30,000 risk of exposure to <a href="/facts/Salmonella/2SkCRybG">salmonella</a> and other bacteria.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a><a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a><a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> Using fresh eggs that have been washed and kept refrigerated, or <a href="/facts/Pasteurized_eggs/hntlwRSj">pasteurized eggs</a> is recommended to minimize the risk. According to the <a href="/facts/United_States_Department_of_Health_and_Human_Services/eS90vYmd">United States Department of Health and Human Services</a>, eggs should be cooked until both the white and the yolk are firm,<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> and the water temperature should be 74–82 °C (165–180 °F).<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection. </p><p>In the UK, according to the <a href="/facts/NHS/lTzheqYw">NHS</a>, raw or lightly cooked eggs bearing the <a href="/facts/British_Egg_Industry_Council/RKJHVg9t">lion mark</a> can be safely eaten by pregnant women, infants and children, and the elderly.<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> </p> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/Boiled_egg/KW19C8C2">Boiled egg</a></li> <li><a href="/facts/Egg_cup/pGouX6Yq">Egg cup</a></li> <li><a href="/facts/List_of_egg_dishes/aT0pqCfU">List of egg dishes</a></li></ul> <h2 id="external-links">External links</h2> <ul><li><a href="http://www.egg-coddlers.com/">Collectors' information</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"Royal Worcester Egg Coddlers". museumofroyalworcester.org. 15 August 2016. Archived from the original on 3 January 2015. <a href="https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddlers/" target="_blank">https://www.museumofroyalworcester.org/discover-learn/research/products/egg-coddlers/</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Manufacturers of Egg Coddlers". Egg-Coddlers.com. 1 June 2010. <a href="http://www.egg-coddlers.com/manufacturers.shtml" target="_blank">http://www.egg-coddlers.com/manufacturers.shtml</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Kimura, Akiko C.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP; Barrett, T; et al. (2004). "Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites". Clinical Infectious Diseases. 38: S244 – S252. doi:10.1086/381576. PMID 15095196. <a href="https://doi.org/10.1086%2F381576" target="_blank">https://doi.org/10.1086%2F381576</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Little, C.L; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK; Threlfall, EJ; et al. (2007). "Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004". Letters in Applied Microbiology. 44 (6). Blackwell Publishing: 595–601. doi:10.1111/j.1472-765X.2007.02131.x. PMID 17576219. S2CID 19995946. <a href="https://doi.org/10.1111%2Fj.1472-765X.2007.02131.x" target="_blank">https://doi.org/10.1111%2Fj.1472-765X.2007.02131.x</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>Stephens, N.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C; et al. (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania". Communicable Diseases Intelligence. 31 (1). Blackwell Publishing: 118–24. PMID 17503652. <a href="/wiki/PMID_(identifier)" target="_blank">/wiki/PMID_(identifier)</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>"Eggs and Egg Products". foodsafety.gov. 29 April 2019. <a href="https://www.foodsafety.gov/keep/types/eggs/index.html" target="_blank">https://www.foodsafety.gov/keep/types/eggs/index.html</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"Poaching Eggs from the World's Premier Culinary College". 17 April 2009. Archived from the original on 16 November 2010 – via YouTube. <a href="https://web.archive.org/web/20101116050928/http://www.youtube.com//watch?v=XB3sUY0gZr4" target="_blank">https://web.archive.org/web/20101116050928/http://www.youtube.com//watch?v=XB3sUY0gZr4</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>"The healthy way to eat eggs". NHS. 25 January 2021. Archived from the original on 12 March 2022. Retrieved 17 July 2022. <a href="https://web.archive.org/web/20220312052648/https://www.nhs.uk/live-well/eat-well/eggs-nutrition/" target="_blank">https://web.archive.org/web/20220312052648/https://www.nhs.uk/live-well/eat-well/eggs-nutrition/</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> </ol>