Coddled eggs

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Coddling may be an old-school egg tradition, but it's loaded with modern appeal: tender whites and runny yolks, a hands-off method, and endless flavor potential. Coddling is, by definition, one of the gentlest ways to cook an egg. You crack one or two into a greased ramekin or cup and then nestle the ramekin into a simmering water bath on the stove and cover the pot. The ramekin's walls insulate the egg, and the hot water from below and steam from above efficiently but softly set the white…

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