Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place egg pans onto half sheet trays. Generously coat each cavity with non-stick spray.
Crack one egg into each cavity. Using a fork, break each yolk slightly.
Season eggs evenly across the surface with S&P.
Carefully transfer eggs into a preheated 325°F oven.
Create a water bath by adding 2 cups of hot water to each sheet tray.
Bake until the whites and yolks are set and the internal temperature reaches 165°F, about 9 minutes.
Carefully rotate the trays halfway through, if needed, to ensure even cooking.
Remove from the oven. Cool completely.
Place eggs in between two sheets of patty paper.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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