This is going into our regular recipe rotation! The cup/dish method didn't work out so well (lifting the cup made a little hill instead of an indent!), so I tried to use a large spoon...that worked better, but still not great. Best results was breaking the egg and pressing the shell down into the sauce and rolling the egg our into the void left by the shells. We used dried basil, and this was delish! Creamy eggs, my husband compared to ravioli.