Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles.

Place in a colander over a bowl and toss with sea salt until evenly coated.

Let the zucchini noodles sit for 20 minutes so they can sweat.

Preheat oven to 400 degrees F, and olive oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.

Use your hands to squeeze the zucchini noodles to release as much moisture as possible.

Place in a bowl and add garlic powder, onion powder, and ground black pepper.

Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.

Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.

Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.

Carefully place a yolk in the center of each zucchini nest.

Sprinkle with more salt and pepper.

Bake for 15-20 minutes until the yolks are cooked to your liking.