This is so simple it’s not really a recipe but I felt like I needed to write a post dedicated to How To Coddle An Egg as I’ve gotten tons of emails, messages and comments from readers asking me about egg safety after I posted my How To Make Mayonnaise With An Immersion Blender (now updated to link to this post!).
This technique is simple and can be used anytime a mayo, salad dressing or aioli recipe calls for a raw egg. Whether pregnant, nursing, feeding small children or just not wanting to eat raw eggs, you can coddle your egg first and then add it to your recipe.
Note that some will still say you should avoid all soft cooked eggs unless cooked until firm if you are scared of bacteria but I think that everyone should make decisions based on the egg quality and their personal comfort level.
- This recipe is specific to salad dressings, mayonnaise and aioli recipes. Soft cooked eggs and coddled eggs for salads and other dishes require different cooking times.
1 minPrep Time
1 minCook Time
2 minTotal Time
- 1 egg (or more depending on recipe)
- boiling water
- ice bath
- spider strainer or slotted spoon
- Bring a small pot of water to a boil. While water is heating up, set up an ice bath in a small bowl (just lots of ice and cold water).
- Once water is boiling, gently submerge egg in boiling water for exactly 1 minute (if you let it go longer, the white and yolk may be too firm). Immediately remove and place in ice bath for 1 minute.
- Crack open and use in recipe as directed.