Eggs 
Water
Salt & black pepper powder to taste

Preperation :

Hard Boiled Eggs :

• Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or place them in ice water until completely cooled. 
• To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. 

Soft Cooked Eggs :

• Let eggs stand, covered, in the hot water, about 4 to 5 minutes, depending on desired doneness. Immediately run cold water over eggs or place them in ice water until cool enough to handle. 
• To serve out of shell, break shell through middle with knife. With teaspoon, scoop egg out of each shell half into serving dish. 
• To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.

Microvaved Eggs :

• Omit water. Separate egg yolks and whites into 2 lightly greased liquid measures or small bowls. With fork, stir yolks. Cover each container with plastic wrap. Cook containers separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk and about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to serve.

Note : All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.