The most important difference is that poached eggs are cooked directly in simmering water, while coddled eggs are cooked in a ramekin or another heat-safe dish in a water bath. It shouldn't be too ...

To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white wine vinegar. Bring to a gentle simmer. Fill a large bowl with cold water. Crack the first egg into a small sieve ...