Here is a recipe for glass eggs.
1 cup cream
2 oz. butter
4 or 5 eggs
pepper and salt.
Melt the butter carefully in a large enamel plate or dish and run it all round the sides. Add the cream, break the eggs into a cup or saucer, keeping the yolks whole, and slide carefully into the dish. Sprinkle with pepper and salt, and set on stove till the eggs are firm. They will take 10 to 15 minutes, and must be sent to table in the dish they were cooked in. Place a doyley on a china plate a size larger then the enamel one, and place the hot dish on that.
Source: WOMEN'S COLUMN. (1919, August 15). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 3 (DAILY.).
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