Bring the eggs to room temperature. Preheat the oven to 170ºC/325ºF.
Brush the insides of the ramekins or cocottes with softened butter, stopping 1 cm (½in) below the rim. Season the dish lightly with salt and pepper.
Carefully break an egg into a small dish and tip it gently into the ramekin. Repeat with the rest.
Drizzle a little double (heavy) cream (about 1 tbsp) on to each egg white, taking care that none runs on to the yolk.
Line a shallow roasting pan with greaseproof paper. Put in the ramekins and gently pour boiling water around them to come halfway up the moulds. Place in the oven.
Check the baked eggs after 10 minutes; the egg white should be just set but the yolk should still be runny. If you prefer your egg a little more cooked, bake for another 2–3 minutes.
