To coddle by boiling, lower unshelled eggs carefully into boiling water with a spoon. Cover the pan and remove from the heat. Allow 6 to 8 minutes for delicately coddled eggs. If you want the eggs to remain shapely when opened, turn them several times within the first few minutes of coddling so that the white of the egg solidifies evenly in the air space and the yolk is centered.

To use an egg coddler, place a rack or folded towel in a saucepan and fill with enough water to reach the rim of the egg coddler and bring to a boil over high heat. Butter the insides of the egg coddler and break an egg into it. Top with ½ teaspoon butter, 2 teaspoons heavy cream, and salt and black pepper. Screw the top on tightly. Set the coddler in the pan, cover, and immediately reduce the heat to a simmer. Simmer for 6 to 8 minutes for a medium-set egg.