Coddling may be an old-school egg tradition, but it's loaded with modern appeal: tender whites and runny yolks, a hands-off method, and endless flavor potential.
WHY THIS RECIPE WORKS
Coddling is, by definition, one of the gentlest ways to cook an egg. You crack one or two into a greased ramekin or cup and then nestle the ramekin into a simmering water bath on the stove and cover the pot. The ramekin's walls insulate the...