Crack 12 eggs onto a sheet pan, spacing them as evenly as you can.
Sprinkle with the desired amount of salt and/or pepper.
Bake for 7 to 8 minutes for eggs that have a runny yolk but fully cooked whites, or for 10 to 11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!).
Use fresh eggs. When eggs are old, the whites become thin and runnier. Using fresh eggs will help keep them in their own little puddles.
You can also cook them at a higher temperature – some people like to cook them at 425°F. The whites will cook through with a runny yolk in about 6 minutes. Cooking them at a lower temperature gives you a little more control and time to get them just how you like them.
Lining the sheet pan with parchment paper also works, but it is more difficult to scoop the eggs from the parchment paper as it gets “soft” after the eggs cook on it.
The eggs will continue to cook on the hot sheet pan after being removed from the oven. If you want runny yolks, remove the eggs from the pan onto a plate immediately. For the best runny eggs, pull them out as soon as the egg whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.