Wife surprised me with a cooking class for my birthday. We learned how to cook in a style called en papilotte, which means in paper.
We cooked salmon with fresh herbs, lemon juice, and a pat of herb butter on top. Salmon was dusted with S&P. The technique steamship the fish inside of the parchment. It is really good. It is not necessarily egg specific, but it can be done. Truth be told, at 17 degrees outside, I wasn't feeling the egg today and used the...gasp...oven.