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Heat the oven to 325°F. Bring a pot of water to a boil. Grease an 8-inch square pan with butter.
Blend together the salt, water and eggs until smooth. Place a mesh sieve over the square pan and pour the eggs in the pan. Scoop out the foam atop using a spoon.
Place the square pan in a larger 9x13-inch pan. Fill the 9x13-inch pan with 1 inch of water. Tightly cover the 9x13-inch pan using an aluminum foil.
Bake for 25 to 30 minutes, until the eggs are giggly when shaken. Remove the pan from the oven and allow the eggs to rest at room temperature for 10 minutes.
Divide into 4 and serve right away or store in the fridge or freezer.
Serve in a sandwich with steamed squash, cheese and hot sauce for an irresistible seasonal breakfast.