Season the eggs with salt and pepper. Crack one egg into each cup and spoon a tablespoon of heavy cream over each egg.
Heat oven to 425 F.
Baked eggs in cream. Crack 2 eggs in each ramekin. SPOON milk evenly over eggs. The eggs were evenly seasoned.
Preheat the oven to 325 degrees. HEAT oven to 325F. Sprinkle equal amounts of cheese.
Coat four 4 oz ramekins with the butter. The whites were tender and cream coated. Season with salt and freshly ground black pepper and sprinkle with chives.
BREAK AND SLIP 2 eggs into each of two lightly greased 10-oz. Slide one egg at a time into the heated cream mixture. Sprinkle salt pepper and red pepper flakes on top.
Butter two 8 oz ramekins and then crack 2 eggs inside each. Line each cup with a piece of ham. The yolk was firm and runny.
Heat oven to 425 F. Top the cream with one egg and a large pinch of cheese. Be careful not to break the yolks.
In each ramekin place 2 tablespoons cream. The bottom was caramelized. SPRINKLE with salt and pepper.
The eggs finish cooking right around when the cream becomes mostly butter and butter solids so they covered the pan for a minute to set the eggs. Crack 2 eggs into each ramekin. Sprinkle parmesan cheese on top and then salt and pepper.
Fill each ramekin with 2 tablespoons cream. Season with ½ teaspoon salt and ¼ teaspoon. Crack 2 eggs into each ramekin and season with salt and pepper.
Butter 2 4 ramekins. Preheat oven to 425 F degrees. Ramekins or custard cups.
Add 2 tbsp of heavy cream in each ramekin. Pour two tablespoons of cream over the egg. Baked eggs are ready in 1-2-3.
Coat four 4-ounce ramekins with the butter. Bake eggs 8 to 12 minutes until the yolk reaches your. Over medium heat the cream boils and eventually caramelizes.
Grate some Parmesan cheese over the eggs. Cover and cook over low heat until white begins to set about 2 minutes.