The short answer is that poached eggs are cooked in water out of the shell and eggs are coddled in water in the shell. As a matter of some astonishment, we'll just go with the short answer this time, since the outrageously complex what-is-a-coddled-egg question is considered elsewhere at Ochef.
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?