We had 'dippy eggs' when I was a child. I thought it was just something from my mom's family. The eggs were fried with hard whites & runny yolks. Mom could do them over-easy & still have the yolk unbroken and runny. We had toast cut in 4 triangles & dipped them into the runny yolk.

I've never developed the technique, so I go with poached. Boil water in a non-stick pan. Drop in the egg, turn the heat off. Turn the toaster on. When the toast is done so is the egg.

I've never quite understood a coddled egg. I own a couple of fancy looking 'egg coddlers' from English companys. They always seemed to me that they'd be boiled in ceramic instead of the shell so you don't have the spoon the egg out of the fragile shell.

My sister worked in a diner type place & said always order poached. You can't get served a bad egg that way.