I wish I could say this technique or idea is ground breaking and world changing. It is not. Rather, this is a great and simple way to prepare coddled eggs for one or one hundred guests, where the eggs are perfectly cooked, flavored and will stay warm while the guest eats them. In this simple preperation we cooked the eggs in a 63.8 degree C water bath for one hour and fifteen minutes. The eggs were seasoned with salt, truffle oil and a knob of butter. We served it simply with grilled toast though a warm mushroom and asparagus stew spooned over the eggs would be equally smashing.