Coddle

Coddle is a culinary term that refers to a method of cooking, typically involving gentle poaching in water, milk, or a thin broth. The process is characterized by low temperatures, usually below boiling point, which allows food to cook slowly and evenly while retaining moisture and delicate flavors. This technique is often used for ingredients that are easily overcooked or can become tough when subjected to higher heat.

Common foods prepared by coddling include eggs, fish, and fruits. Coddled eggs are a popular breakfast dish, where whole eggs are gently heated in their shells or in a small ramekin filled with water or milk until the whites are set and the yolks remain soft and runny. This method results in a tender, creamy texture that is distinct from hard-boiled or fried eggs. Similarly, delicate fish fillets can be coddled to preserve their flaky texture and prevent them from drying out. Fruits, such as apples or pears, can also be coddled, often with the addition of sugar, spices, or wine, to create a soft, flavorful dessert.

The term "coddle" can also imply a gentler, more protective form of upbringing, suggesting that someone is being overprotected or indulged. In this sense, it suggests a lack of exposure to hardship or challenge, leading to a potentially less resilient individual. This figurative use of the word highlights the perceived gentleness and lack of harshness associated with the cooking method.