Coddled Eggs in Buttered Ramekins

Ingredients

• 4 large eggs
• 4 teaspoons unsalted butter, softened
• 4 tablespoons heavy cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Before you cook

• Butter the inside of four 4-ounce ramekins or coddler cups all the way to the rim.
• Mince the chives and grate the cheese.
• Bring a kettle of water to a boil.

Steps

1. Spoon 1 tablespoon of cream into each buttered ramekin.
2. Crack one egg into each ramekin without breaking the yolk.
3. Season each egg with a pinch of the salt and pepper and sprinkle the Parmesan over the tops.
4. Cover each ramekin tightly with a small square of foil, or screw on the coddler lids.
5. Set the ramekins in a deep skillet or wide saucepan and pour in boiling water to reach halfway up their sides.
6. Cover the pan, set it over low heat, and hold the water at a bare simmer for 9 to 11 minutes, until the whites are just set and the yolks still tremble.
7. Lift the ramekins out with tongs, uncover them, and scatter the chives over the tops.
8. Serve the eggs in their cups with a spoon.