Step 1 Preheat the oven to 350. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate.

Can we draw the following conclusion?
You should only use room temperature water for this recipe.

Options: 1. Yes 2. It's impossible to say 3. No
2.