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Reference.org
Coddled egg
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<p>In cooking, coddled eggs are <a href="/facts/Egg_(food)/dRLxAGev">eggs</a> that have been cracked into a <a href="/facts/Ramekin/kAmGVNlV">ramekin</a> or another small container, placed in a water bath or <a href="/facts/Bain-marie/VSfnsKmj">bain-marie</a> and gently or lightly cooked just below <a href="/facts/Boiling_temperature/E2BK9QoS">boiling temperature</a>. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make <a href="/facts/Caesar_salad/Tfo9PN5X">Caesar salad</a> dressing, which is only slightly poached for a thicker end-product). <a href="/facts/Poached_egg/y4lPoB23">Poached eggs</a> are similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath. </p>