Preheat oven to 350. Coat each well of a muffin tin (I recommend
jumbo) with butter. Add 1 tablespoon water to each one. Crack each egg and add 1 egg per muffin cup. Do not salt and pepper (it will wash away with the water!) . Bake for about 10 minutes, but watch them a few minutes before and after that in order to cook to desired doneness. Keep in mind the water on top will be discarded- sometimes it makes it look like uncooked egg white on top, when it’s really just water.