Butter ramekins holding one, two or three eggs as desired.  For three eggs scald a scant half a cup of thin cream or rich milk.   Scald the milk in the ramekin or use a saucepan and turn the milk into the ramekin.   Break in three eggs, sprinkle a few grains of salt over the whites and set the dish into a moderate oven. If the dish is raised on little feet from the bottom of the oven, it may go directly into the over.  A ramekin, should be surrounded with hot water during the cooking.  When the egg begins to set, sprinkle the surface with grated cheese and return to the over to finish cooking.