Sheet Pan Eggs

It's Sunday morning. You're making breakfast for your whole gang. Everyone orders sunny-side up eggs. Do you cook them in batches? Use multiple pans? No. Here's what you do: cook a whole dozen eggs baked sunny-side up on a well-oiled sheet pan. All the eggs are done at the same time with the same perfectly oozy yolk. You can also use this method to prep a batch of eggs for make-ahead breakfast sandwiches. Just leave the eggs in the oven a bit longer, until the yolks set. Here's the rundown.

Equipment-wise, it's not necessary to use a perfect new sheet pan. With enough oil, any pan will do, though non-stick is best. Speaking of oil, the amount called for may feel like a lot, but that's what it takes to keep the eggs from sticking. You don't want to be desperately scraping at stuck eggs, as everyone else eyeballs you hangrily. In fact, if your sheet pan is old, scratched, or otherwise beat up, don't be afraid to use extra oil. The eggs don't really absorb the oil, any more than they do from pan-frying. Bottom line, don't be too concerned about oily eggs. Worry about stuck-in eggs instead, and grease it accordingly.

While your oiled sheet pan is heating up, crack your eggs into the pitcher. Try not to break the yolks, which can sometimes snag on jagged edges of the shell as they fall out. See if you can get a clean break. When you pour the eggs onto the pan, try to space out the yolks in four rows of three, but don't worry about it too much. Moving at a brisk pace is the priority.

When the eggs go in the oven, don't just set a timer and walk away. Monitor the eggs as they cook. Eggs cook pretty fast, so small variations in ovens and sheet pans can mean the difference between perfect and overcooked eggs. Pay attention and use your intuition and your ideal eggs will find you. You may be so excited that you forget the salt and pepper—don't!

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