Coddling
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In cooking, to coddle food is to heat it in water kept just below the boiling point.<ref name=Kipfer>Template:Cite book</ref> In the past, recipes called for coddling fruit,<ref name=martha>Template:Cite book</ref> but in recent times the term is usually only applied to coddled eggs.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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. <ref name="spruce">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven,<ref name="spruce"/> or through the use of a special device such as an "egg coddler" (originally known as a pipkin).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref name="spruce"/>
The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.<ref name=etymonline>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Template:Sister project
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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>