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To coddle the eggs:
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First bring your eggs to room temperature (at least 30 minutes).
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At the same time, bring water in a teapot to a boil.
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While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside.
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Place room temperature eggs in a separate bowl or mug. The key thing is that you don't want to let the eggs touch to ensure that the coddling process will cook the entire egg.
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Pour hot water over eggs and time for exactly one minute.
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Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. Let cool for about 2 minutes.
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You can now separate the whites from the yolks to get the coddled yolks.
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Mayo:
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Separate 2 coddled yolks and place in food processor, discard whites.
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Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.
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With motor running, slowly add oil just dribbling it in until all the oil has been mixed inches
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Scrape sides, stir by hand and taste.
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Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.
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Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.
