In cooking, coddled eggs are gently or lightly cooked eggs, they can be partially cooked, mostly cooked, or hardly cooked at all, as in the eggs used to make which salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper?
Caesar salad
Title: Caesar salad
Passage: A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.  It is traditionally prepared tableside.
Title: Coddled egg
Passage: In cooking, coddled eggs are gently or lightly cooked eggs.  They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which are only slightly poached for a thicker end-product).  Poached eggs are eggs that, arguably, are coddled in a very specific way: they are very gently cooked, in simmering water.
Title: Aioli
Passage: Aioli or aïoli ( or ; Provençal Occitan: "alhòli" ] or "aiòli" ] ; Catalan: "allioli" ] ) is a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used.  The names mean "garlic and oil" in Catalan and Provençal.  It is particularly associated with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria).  Current versions of the French-Provençal sauce are typically closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French Provencal and Spanish Catalan versions are without egg yolk and have considerably more garlic.  This gives the sauce a pastier texture, while making it considerably more laborious to make as the emulsion is much harder to stabilize.  There are many variations, such as adding lemon juice or other seasonings.  In France it can include mustard.  It is usually served at room temperature.
Caesar salad Coddled egg