To cook in water which is just below the boiling point.
To cook gently just below the boiling point ... more on coddle here
cook in nearly boiling water; "coddle eggs"
To simmer or cook at a temperature just below the boiling point for a brief period.
To simmer slowly just below the boiling point (usually applies to eggs or fruit).
Slow cooking of eggs in hot water. Used as a way to reduce the danger of salmonella poisoning from tainted raw eggs, when raw eggs are called for in a recipe (such as in Caesar Salad.)
To gently poach in barely simmering water.
To pour boiling water over eggs, allowing them to stand briefly before removing.
A cooking method in which foods (such as eggs) are put in separate containers and placed in a pan of simmering water for slow, gentle cooking.
To cook or simmer an item just below the boiling point for a short length of time
to gently poach in barely simmering liquid.