Overview
- Multiple chef reports recommend baking eggs in a preheated oven with a small oil dot for each egg and a water pan to create steam that keeps whites moist.
- Published how‑tos give a specific starting point of 160°C for about two and a half minutes to reach liquid yolks while avoiding overcooked whites, noting appliance variation can change timing.
- Chefs say the oven approach lets cooks cook many eggs at once for brunch service, uses far less oil than pan frying and therefore reduces added fat on the plate.
- For those who prefer a skillet, chef Karlos Arguiñano suggests adding a pinch of flour to hot oil or draining excess egg white with a skimmer to cut oil splatter and help the egg keep its shape.
- Coverage is based on chef practice and media how‑tos rather than scientific study, so readers should expect results to vary by oven, egg size and technique and serve eggs immediately because reheating will firm runny yolks.