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>Template:Cite 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">Template:Cite 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>Template:Cite 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>Template:Cite web</ref> Template:Wiktionary
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>Template:Cite web</ref>