Christmas Eggs

This recipe came from my Dad, who found it in Traverse Magazine. But I lost the write out, so this is from memory. It has more to do with technique than ingredients.
Ingredients: 1 pat of butter with each egg. Generous salt. Dollop of water or milk/cream.
Technique: Add eggs, butter, liquid, and salt in a saucepan, and put over low heat. Whisk CONTINUOUSLY until eggs are done. This will take a while. Low and slow is good. Eggs will be very soft and creamy.