Preheat the oven to 300F. Grease an 8x8-inch pan with butter. Place that pan in a 9x13-inch pan.

Crack all the eggs into a medium bowl. Add the heavy cream and salt and whisk until well combined, about 3 to 4 minutes. The mixture should be one smooth liquid, so keep mixing until you get there.

Pour the egg mixture into the greased pan. Carefully pour about 4 cups of hot water into the 9x13-inch pan (Not into the egg mixture please! Just into the large pan it’s resting in).

Transfer to the oven, cover with a cookie sheet, and bake for 25-35 minutes, until the center is set and no longer jiggly.

Let the pan cool for a few minutes then slice the egg and enjoy!