A Jerry James Stone Recipe
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Ingredients
- 3 tbsp olive oil
- 12 large eggs
- ¼ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Preheat oven to 425 degrees F.
- Generously coat a quarter-sized baking sheet (13 X 9.5 inches) with oil and place it in the oven for 15 minutes.
- Remove the baking sheet and, working quickly, crack the eggs onto the pan. This will start frying the eggs a bit, so they move around a little less, making it easier to distribute them across the pan.
- Salt and pepper the eggs and then carefully return the pan to the oven.
- Bake for 5 minutes to just set the whites and leave the yolks runny, or until the desired doneness. Keep in mind, the whites will set a bit more after the pan has been removed from the oven.
- If you are not using the eggs immediately, they can be stored in the refrigerator in an airtight container for up to 4 days.
- Enjoy!
