I depends a lot on just how done you want your eggs. They can go from almost raw to overdone in less than a minute, so it's best to watch closely. If you jiggle the pan and they slosh around, they're definitely not done. But it you touch one and it bounces back, they're probably overdone. I bake these eggs for 5 to 6 minutes or until the whites appear translucent and are almost set. They'll continue to cook after you remove them from the oven. This gives a nicely cooked white with a slightly runny yolk.