A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk.

In the United States, eggs have around a 1 in 30,000 risk of exposure to salmonella and other bacteria.

According to the United States Department of Health and Human Services, eggs should be cooked until both the white and the yolk are firm,[6] and the water temperature should be 74–82 °C (165–180 °F).

[7] Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection.

In the UK, according to the NHS, raw or lightly cooked eggs bearing the lion mark can be safely eaten by pregnant women, infants and children, and the elderly.