I do mine in a skillet.... With vinegar. only takes about an inch of water... The vinegar causes the albumen to contract so your Eggs stay together. So says Alton Brown.
deb
deb
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Secret to poached eggs is a little Vinegar, makes the whites stay firm.
Used to have way back many yrs ago a poaching pan from grandmas, put a dozen eggs in the pan had holders for them, more like steamed eggs, anyone else have one of those?
Long gone now just remember it.
Something about how it changes the proteins in the eggs.Huh... well then.... I guess I eat coddled eggs.How about coddled eggs.... One day I want to try that....
I have seen egg coddlers that can hold about a half dozen eggs. each little cup has a handle and the whole thing rests in a grid.... and it has a lid to keep the heat and steam in...
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but you can coddle eggs in small mason jars ..... or even coffee cups
Just have to be put under heat and steam.
You can also poach eggs in any liquid like Tomato juice or Butter....

oops you were talking about coddling eggs