The process of preparing eggs for Caesar salad dressing is called coddling. A coddled egg is gently cooked, usually in a small container placed in a hot-water bath, rather than boiled directly in water. For Caesar dressing, the egg is typically cooked only lightly so its white begins to set while the yolk remains soft enough to help thicken and emulsify the dressing.
Caesar salad is generally credited to restaurateur Caesar Cardini, who served it at his restaurant in Tijuana, Mexico, in 1924. Julia Child later recalled eating Cardini’s original version, which included coddled eggs, lemon juice, Worcestershire sauce, Parmesan, romaine lettuce and croutons.
Coddling is often confused with poaching. A poached egg is cooked directly in simmering water, while a coddled egg is gently heated in a container or controlled water bath. Modern Caesar recipes may use raw eggs, yolks, mayonnaise or pasteurized eggs instead, but coddling remains the classic preparation associated with the original-style dressing.