Set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish; sprinkle over them a small quantity of pepper and salt and allow them to cook four or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement.
This is far more delicate than fried eggs.
Or prepare the eggs the same and set them in a steamer over boiling water.
They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.