With this baked egg recipe, success is assured. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. Here, for a perfect result, we bake the eggs in two stages: first we bake the white (with cream, salmon, etc), and then the yolk is added later. Multiply the recipe as needed depending on number you are feeding.
The amount of cream will vary depending on the size of your ramekins; the proportions indicated correspond to small individual ramekins containing about 170mlof liquid. If you have bigger ramekins, you will have to put more cream so that the cream fills about a third of each ramekin.
The cooking time may vary slightly from one oven to another and also with the number of ramekins you put in the oven and the depth of your ramekins; the deeper they are, the longer it will take to bake. Know that your egg whites should be just cooked, ie white, but not too firm; less firm than for a fried egg.