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An egg coddler is a kitchen tool used to make coddled eggs, consisting of a heat-resistant cup and a tight-fitting lid. They are sold by many kitchen supply stores, and antique versions are collectible. Soft-boiled eggs and poached eggs are similar dishes. Food safety concerns include washing egg shells and using fresh eggs. When using an egg coddler, handle with care and unscrew the lid gently.
An egg coddler is a kitchen tool designed to be used when cooks wish to make coddled eggs. Using an egg coddler greatly simplifies the process and also provides a useful serving dish for codded eggs at the table. A number of companies produce egg cod, with some antique and vintage versions highly sought after as collectibles. Many kitchen supply stores sell cod, especially those that focus on British foods.
The egg farmer’s roots appear to lie in the Royal Worcester company, which has been making fine china and china since 1751. The company began marketing egg farmers in the late 1800s, and some historians believe the company invented the devices, from the there were previously no records of egg coddlers.
There are two parts to an egg coddler. The bottom of the device is a heat resistant cup, usually made of ceramic. The top is a tight-fitting lid made of metal or ceramic, and the lid typically screws on for security. To use an egg cod, cook oil or butter in the cod, crack an egg into it, then immerse the cod in boiled water for seven to eight minutes. The result is a very lightly cooked egg that is typically served in cod.
Soft-boiled eggs can also be considered cod roe, even if they are cooked in the shell and served to the table in egg cups. An egg cup exposes the top of the shelled egg, allowing consumers to gently remove the top of the egg and dig out the inside. The dish is also very similar to poached eggs, which are typically cooked by cracking eggs directly into gentle boiling water, although an egg poacher can also be used.
There are some food safety concerns with stir-fried eggs, as they are undercooked and typically runny. To avoid the risk of salmonella and other foodborne illnesses, wash egg shells before cracking them so that the bacteria on the outside is not transferred onto the egg itself. Also, try to use extremely fresh eggs, and look for eggs from small farms if possible, which tend to breed fewer bacteria than large commercial breeders.
When using a coddler egg, remember to place it on a trivet or towel when you take it out of the water, as the coddler egg will be extremely hot. Do not place the device on a wet or extremely cold surface, as it may break. Gently unscrew the top of the egg encoder, if it screws on, so that the consumer does not risk injury trying to open the device.
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