Eggs in Cases

The parchment paper cases act as individual insulated vessels that trap steam while allowing gentle, even heat transfer from below, essentially poaching the eggs in their own moisture and butter. The bread crumbs absorb excess liquid and create textural contrast, while the butter provides fat for browning the bottom and enriching the eggs. The traditional hot shovel technique (or modern broiler equivalent) applies intense top heat to set and lightly brown the egg whites without overcooking the yolks.