while coddled eggs are cooked in a ramekin or another heat-safe dish in a water bath. It shouldn't be too hard to tell the difference when these two dishes are served, however. Poached eggs ...

There are cups made specifically for coddled eggs (they usually have tight-sealing lids, and the setup is made to go into a water bath), but I prefer to use heatproof ramekins, canning jars or ...

Today I’ll show you how. Think of coddled eggs as poached eggs’ easier-to-prepare cousin. Since they’re cooked in ramekins, they take the shape of the dish, perfectly round and about ½" thick.

in which eggs are cooked with a touch of cream in individual ramekins lined with smoked salmon. You may prefer the term “coddle,” though, which seems especially well-suited to this method.

Preheat oven 350. Add eggs to a medium mixing bowl along with milk, cream of tartar, salt and pepper. Whisk for at least 30 seconds. Fill ramekins 2/3 full of egg mixture. Add pinches of peppers etc.

Guests are encouraged to dip the skewer, mix the yolk and enjoy. A staple on Hutong’s menu, the Shanghainese coddled egg has seen many iterations throughout the iconic Northern Chinese ...