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.
Thousand Island dressing is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce.
Creamed eggs on toast (also known as chicken on a raft) is a breakfast dish in the United States.
 It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs.
 The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives.
 "The Joy of Cooking" recommends making the bechamel with ⁄ cream and ⁄ chicken stock and adding capers or chopped pickle.
 As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.
A salad bar is a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates.
 Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers, carrots, celery, olives and green or red bell peppers), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing.
 Some salad bars also have additional food items such as cooked cold meats, (turkey, chicken, ham, or tuna), cooked beans (e.g., chick peas, garbanzo beans or kidney beans), boiled eggs, cottage cheese, cold pasta salads, tortilla chips, bread rolls, soup, and fresh cut fruit slices.
A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together.
 In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust.
 It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.
 In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie".
 Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, and coconut custard.
 True custard is defined as a liquid thickened with eggs.
 Due to the often large number of whole eggs in custard pie it is a very rich pie.
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.
Menemen is a traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black pepper, ground red pepper, salt and oregano.
 Onion, garlic; Beyaz peynir and Turkish charcuterie products such as sucuk or pastırma may be added, although this strays from the traditional recipe.
 It is cooked with olive oil or sunflower oil.
 The dish is similar to shakshouka.
Selat solo (Javanese for: "Solo salad") is a western-derived Javanese cuisine specialty of Solo city, Central Java, Indonesia.
 It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, "kecap manis" (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper.
 It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard or mayonnaise on the side.
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.
The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
 Black olives are also often included.

Question: 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?
Answer: Caesar salad