You can do sunny-side up. You can do over easy. You can do over hard.You got omelets down. You can do a French rolled omelet and an American folded omelet simultaneously in two different pans—without a spatula. You’ve got scrambled. You could teach a scrambled eggs class at the Learning Annex, if you were in this for the money. You’d get all Dead Poets Society with it and jump up on the desks and throw eggs around. Your students would remember you and your passion for eggs for the rest of their lives.You’ve got hard boiled, soft boiled, and medium boiled. You’ve invented two new ways to make shirred eggs that only the U.S. Patent Office knows about. But can you coddle? Can you delicately steam an egg in a coddler so it’s tender a.f.? Coddling is like poaching, only way cuter. These days, not enough people coddle, but everyone should.Here’s how to coddle your eggs like a dandy motherf***er.Coddled Eggs
