Nobody bothers to coddle (very lightly poach) eggs anymore, but the process unwinds the proteins for better emulsification in dressings, and has other uses, too.
For a 1-minute coddled egg for caesar salad, lower egg into a pan of simmering water for 1 minute.
For eggs en cocotte with chicken, preheat oven to 375°. Add 1 tbsp. heavy cream to a buttered 4-oz. ramekin, add a few strips of poached chicken, 1 egg, and another tbsp. heavy cream. Cover with foil and bake in a pan of simmering water for 15-20 minutes. Season to taste with salt and pepper and garnish with snipped chives.
For eggs in a coddler, butter coddler, add 1 tbsp. heavy cream, crack in 2 eggs, then add a dab of butter and salt and pepper. Screw on lid and cook in a pan of simmering water for about 8 minutes.