In cooking, coddled eggs are slightly cooked eggs; see coddling. One recipe calls for pouring boiling water over the egg and letting the egg and water stand for 10 minutes.

An egg coddler is a porcelain cup with a lid. These have been manufactured by Royal Worcester in Worcester, UK since at least the 1890s, and were probably invented there. Many companies now make egg coddlers, and some are highly sought after collectors' items.

Prior to pouring in the raw egg and immersing in boiling water, the inside of

the egg coddler is usually buttered. Although traditional coddled eggs are somewhat undercooked, this is not always observed. Because the coddled eggs are still raw, there is a risk of salmonella poisoning. A well-cooked dish known in England as eggs chopped up in a cup can be made by heavily buttering the egg coddler, and seasoning to taste with salt and pepper. Other seasonings can be added, such as chives, chopped onion, or even liver, sausage or fish.