Step 1

Spray two 4-ounce ramekins with vegetable oil spray. Sprinkle bottom of each ramekin with pinch of salt. Crack 2 eggs into each ramekin and sprinkle eggs with pinch of salt. Line bottom of large saucepan with thin dish towel or double layer of paper towels, folding to fit in bottom of pan. Place filled ramekins on top of towels. Bring kettle of water to boil. Pour boiling water into pot, avoiding ramekins, until it comes halfway up sides of ramekins (about 1 inch deep).

Step 2

Cover pot and cook over medium heat until egg whites are just set and opaque and yolks are pale yellow and covered by thin film, 9 to 10 minutes. (If after 2 minutes, no steam is escaping from beneath lid, increase heat until steam is visible.) Using tongs, grasp ramekin and shake gently; center should jiggle slightly. If eggs slosh rather than jiggle, continue to cook, covered, checking every 30 seconds.

Step 3

Remove pot from heat. Using tongs and sturdy, thin spatula, transfer ramekins to cutting board. Gently blot top of eggs with paper towel to remove any condensation. Top each portion with 1 teaspoon butter and herbs, if using. Season with salt and pepper to taste, and serve immediately.