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.
You should only use room temperature water for this recipe.
My statement belongs in this category because the instructions did not specify what temperature the water should be, so saying you should only use a certain temperature of water (room temperature) for the recipe can neither be confirmed nor denied based on the information given.  It was possibly difficult for the system if it found "room temperature" to be ambiguous.
( z1 recommend :ARG1 ( z2 use :ARG0 ( z3 you ) :ARG1 ( z4 water :mod ( z5 temperature :mod ( z6 room ) ) ) :ARG2 ( z7 recipe :mod ( z8 this ) ) :mod ( z9 only ) ) )