What is the reason to coddle an egg? I have a Caesar recipe that calls for 2 egg yolks from coddled eggs.  It prescribes submersing the eggs in near boiling water for just under a minute.  This is in contrast to merely separating the eggs.

When I separate these eggs from the coddling process, the only thing I notice different from separating a cold egg is it's warmer, some of the white has started to cook, and they seem to separate easier.  The yolk also seems more durable, but not overly so.

So what is the science behind a coddled egg for a recipe like this?  Or is it merely to make the separating process easier?
Eggs are coddled for a Caesar dressing in order to make the yolk slightly thicker. This in turn allows for a slightly thicker dressing. From your description, it sounds like you are doing it perfectly!