Coddling
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Coddled_Egg_on_hash.jpg/250px-Coddled_Egg_on_hash.jpg)
In cooking, to coddle food is to heat it in water kept just below the boiling point.[1] In the past, recipes called for coddling fruit,[2] but in recent times the term is usually only applied to coddled eggs.[3] Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. [4] The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven,[4] or through the use of a special device such as an "egg coddler" (originally known as a pipkin).[5] The oven technique is similar to the preparation of baked eggs, the difference being that the preparation of baked eggs does not have to employ a water bath.[4]
The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.[6]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png)
Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg.[7]
See also
- Poaching
- Simmering
References
- ^ Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.
- ^ Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.
- ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
- ^ a b c Alfaro, Danilo. "How to Gently Cook Coddled Eggs". The Spruce Eats. Retrieved 3 August 2022.
- ^ Stradley, Linda (2004). "Coddled Eggs". What's Cooking America. Retrieved 28 February 2014.
- ^ Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.
- ^ "Coddled Eggs". RecipeTips.com. Retrieved 28 February 2014.
- v
- t
- e
Conduction |
|
---|---|
Convection |
|
Radiation |
|
High heat |
|
---|---|
Low heat |
|
Indirect heat |
High heat |
|
---|---|
Low heat |
|
![icon](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/9px-Goblet_Glass_%28Banquet%29.svg.png)
![](http://upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png)
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/37/People_icon.svg/16px-People_icon.svg.png)
![]() | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e