A coddled egg is a just barely cooked egg which can be achieved by putting the egg in a bowl, pouring boiling water over it and leaving it for ten minutes. This provides an egg perfect for serving a part of a Caesar salad. The way favoured in the UK is to break an egg into a buttered porcelain container with a lid, preferably a coddler, only just larger than the egg. This is then cooked in a bain marie for about 7-8 minutes, depending on the size and freshness of the egg. Milo has this down to a T.