Coddling is the process of really quickly soft-boiling an egg. Back in the day, you could do it in a container called a "pipkin" that you would break the egg into and then place in a pot of water like a double-boiler.
People don't typically have a pipkin laying around these days, so you can just boil the egg in its shell for about a minute. Don't put it in the water until it's almost boiling and make sure you rinse it under cold water to cool it down right after or it will keep cooking. It's still going to be a fairly runny egg when you crack it open.
You will need:
2 coddled eggs
1-4 to 1/3 cup olive oil
1 head of romaine lettuce, rinsed, dried and chopped or torn into bite sized pieces
1 tsp black pepper
2 cloves garlic, mushed to paste
1 tsp anchovie paste (you can buy this in tubes at the grocery store)
1 tsp sea salt
2-3 tbsp lemon juice
1 tsp worchestershire sauce
1/4 cup parmesan cheese
Wisk eggs into olive oil, garlic, anchovie paste, lemon, pepper, salt and worchestershire sauce. Pour over lettuce. Toss. Sprinkle with parmesan cheese. Add croutons*. Serve.
*Making your own croutons is easy. Preheat your oven to 270 degrees F. Cut up half a loaf of french bread into cubes. Set aside. Mix 1/4 cup olive oil with a 2 tbsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper. Add bread cubes and toss quickly with hands to avoid soggy cubes at the bottom.
Spread in a single layer onto a cookie sheet, cook for 10 minutes and check, if they're dry, golden brown and crispy take them out. Best way to find out is try one. If not cook for another 2 minutes and check again.
Enjoy!
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