- (cooking) An egg that has been delicately cooked in a water bath (often in a device called a coddler), either in or out of the shell.
Some cooks do not accept that a "coddled egg" can be cooked in the shell, while others describe it as being very similar to a soft-boiled egg, which is always cooked in the shell.
- 2005. The Cook's Book. Pg. 131.
- 2014. Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Michael Ruhlman.