Description
Cooking method
Technical
In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. 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. The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, or through the use of a special device such as an "egg coddler". 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.
Sensory Profile
Aroma ()
Wine Analogy
Like gently heating a delicate white wine to release aromas without boiling off alcohol
Coffee Analogy
Similar to maintaining water at 195°F for optimal extraction without bitterness
Perfume Analogy
Like warming a floral scent to release top notes without burning the base