Coddled eggs are one of my guilty pleasures. I love all style of eggs, but coddled is a treat. They are basically a soft boiled egg but cooked in a special cup called a Coddler. Please don’t take away my man card because of the flowers! They don’t make egg Coddlers with skulls, flames, or barbed wire motifs. You oil the coddlers drop an egg in, boil the water Turn it down to a simmer. Place the coddlers into the water up to the caps. Then wait ten minutes. The margin of error seems higher than with boiling in the shell. They always come out perfect. They have a lifting ring but they get hot so I use the hook on the Tac Tool, which also comes in handy to open the Anchovie tin. Luckily the were already filleted because the TacTool was not up to that task. Lol. My last day of vacation and one of my goals for this week was to create an epic Becker use thread. I don’t post over here often and wanted to check in and let my Beckerhead brothers know I’m still alive and well.