cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vario ...

, to coddle food is to heat it in water kept just below the

boiling point The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding envi ...

. 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" (originally known as a ''pipkin''). 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. The word ''coddle'' evolved from the name of a warm drink, "

caudle A caudle (or caudel) was a hot drink that recurred in various guises throughout British cuisine from the Middle Ages into Victorian times. It was thick and sweet, and seen as particularly suitable and sustaining for invalids and new mothers. At ...

", and ultimately deriving from the Latin word for warm drink, ''calidium''. 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.

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Cooking techniques Culinary terminology {{Cooking-stub

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