12 large brown eggs

Unsalted butter, softened

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

With a knife, gently knock the narrow end of each egg to break it as you would for soft-boiled eggs. Drain the eggs and keep them for an omelet or for another use. Wash the shells in hot water. Scrape and remove the film inside the eggs. Butter the inside.

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