Eggs in ramekins

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In case you’re new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don’t like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It’s so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here’s how to do it.

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