I decided to cook all the liquid eggs in a box, see the picture below.
My first attempt was to boil them in a pot with a little water over a stove. But soon, I found that some egg ingredients stuck to the inner surface of the pot, and when the stuck part became over-cooked and started to turn dark, the remaining part which was some distance away from the inner surface of the pot was still liquid.
Then I changed to bake them in a oven. The result seemed to be better. All the eggs in the pot seemed to be baked more evenly.
In general, when dealing with food which might stick to the pot, how can I cook the food more evenly?