Baking a Big Batch of Fried Eggs for MERL Barbecue
Line a sheet pan with parchment paper. Coat the parchment paper with non-stick spray, butter, or oil — and be generous since the fat will prevent sticking and also help fry the eggs.
Preheat the oven to 425°F.
Crack the eggs directly onto the parchment paper. Work from the middle of the baking sheet out for more even cooking. You can usually fit about 18 eggs on each pan, depending how big your pan is.
Sprinkle salt and pepper onto the eggs.
Bake the eggs for five minutes for runny yolks or all the way to eight minutes for hard-cooked eggs. This might vary depending on the oven you are using. You can also adjust the temperature of the oven to get the desired type of yolk. The best way to determine how longs to cook the eggs is to periodically check on them and gently poke them to see how runny they are.
Remove the entire sheet of parchment paper from the pan and place into an aluminum tray. You will stack the next sheet of eggs on top of this parchment paper. When you've stacked all of the sheets of eggs, cover the tray with aluminum foil.
When serving the eggs, cut the sheet of eggs into individual eggs and use a spatula to remove them from the parchment paper.