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absolutely leave it out!  Ugh, who wants to add stuff that sounds yucky!  :)

Hi  :)

This recipe has evolved a little bit and I have learned that they have an actual name, Shirred Eggs.  There are a bunch of recipes for them out there.

This is how I fix them now:

I use a Pyrex bowl or a ramekin.  As to size, I try to use a size that allows the egg whites to come up close to flush with the egg yoke.  I don't stress over it, but they don't have the room to spread out as if you were frying an egg.

First, I take my bowl and add some heavy whipping cream, just enough to coat the bottom.  Then I roll the bowl a bit so that the heavy cream coats not just the bottom of the bowl but the sides too.  This really helps keep the eggs from sticking to the sides of the bowl. 

Next, I add the eggs to the bowl.  I'm up to using 4 eggs.  The pyrex bowl I use probably has a capacity for 4 cups of fluid.

I then sprinkle shredded parmesan cheese over the eggs, just enough to coat but not so much that it begins to layer on top.  I've found that the parmesan really adds saltiness and it can end up being a bit too salty if I add too much parm. 

I then drizzle more heavy whipping cream over the eggs, aiming mostly for the egg yokes.  The idea is to creating a coating over the eggs to hold moisture in.  I think possibly it creates a steaming effect for the eggs a little bit. I go a bit light with the heavy whipping cream.  If I use too much, it can become a little more like egg soup!  I add enough to provide a drizzled coating but not enough to "float" the eggs (not that they actually float).

I usually add a pat of butter.. not so much because it needs it, more just because my head likes the idea of it.

And then into a 350 degree oven it goes.  I usually turn the oven on when I start the preparation of the dish.  The oven is rarely up to 350 degrees by the time I put the dish in.  I don't worry about it.  I just put the dish in at whatever temp and then it sit. 

I'm not very good about timing it.  I think cooking time takes about 15 minutes.  The top of the dish will look a little bubbly and the edges of the bowl will have started to create a golden crust ring (the bowls I use are see through).  The goal is to pull it out when it has just cooked through.  The yokes will be this beautiful, vibrant yellow and the whites will have a fluffy quality.  If you've cooked it to the point that the yokes have a green hue around their edges, you've overcooked.  And, if the whites are a little rubbery, you've overcooked. 

When the dish is done and I'm ready to eat, I sit the hot pyrex bowl into a pasta bowl to protect me for the hot pyrex bowl and I'm good to go!

Anyway - this has become a staple dish for me.  It's super easy and prep time can be as little as three minutes.  In addition, all the ingredients keep really well - meaning they can sit in the fridge for a long time and I don't have to worry about always having to keep some fresh, short shelf life item on hand. 

I'm flattered that you asked about this dish.  I hope you enjoy!!!

This sounds really good except for the part about the "fish sauce"....is that part really  necessary? Does it make a big difference if I leave it out?

1+ T olive oil into heated pan, heat up the oil.  Add: 1 green onion, very thinly sliced (all of the white, about 1.5" of green) Sauté 1 minute.  Add: baby bok choy stems, Very thinly sliced, about 1/2C, sweet carrots, julienned, about 1/4C. Saute 2 minutes.  Add: red cabbage, julienned, about 1/4C, white mushrooms, julienned, scant 1/4C. Saute 1 minute.  Add: tops of  baby bok choy, chopped left over strips of chicken breast, chopped ½ of a leftover Italian sausage, sliced thin (like pepperoni) Saute 1 minute. 

Meanwhile: Microwave 1 pkg fresh protein noodles (follow pkg instructions and rinse them VERY well).  I use Tofu Shirataki Noodles Angel Hair Shape   [Throw away the seasoning the comes with it-it makes me barf] Add to skillet/wok.  Add: 1 T Tamari (aged soy sauce) 1 T fish sauce (anchovy liquid)   Toss together, mixing well while liquid thickens or boils off.

Total nutrition (NOT per serving):  230 cal, 15 carbs PLUS meats.
Serves 2 
Olive Oil:  120 cal, 0 carb
Green Onion: 5 cal, 0 carb
Bok Choy: 10 cal, 1 carb
Carrots: 20 cal, 3 carb
Cabbage: 20 cal, 3 carb
Mushroom: 10 cal, 1 carb
Noodles: 40 cal, 6 carbs
Soy (low sodium): 5 cal, 1 carb
Fish sauce:
Chicken:
Sausage: 

NOTE:  if you aren't yet in maintenance and eating lots of vegetables, use the noodles and lots of leftover chicken and/or meats.  Up to 4 servings for you.

 I've made another adjustment in how I'm doing this.  I pulverized vitamins for a set # of days (so I wouldn't have to do it every day), mixing them all up together.  And, instead of mixing them with half and half after pulverizing them, I'm letting it stay as a powder to be added to a liquid when I get ready to take them.  Working pretty good so far and I can switch up what type of liquid I add them to.