(Makes 1 serving per egg)
Place eggs in single layer in saucepan. Add enough tap water to
come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn
off heat. If necessary, remove pan from burner to prevent further
Serve with salt & pepper powder.
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
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
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
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.