Hard Boiled eggs
Place eggs in a saucepan. Add enough cold water until it is at least 1 inch above the eggs.
Heat over high heat uncovered. Remove from heat. Cover and let stand 15 minutes. Immediately pour off the hot water, then run cool water over them several seconds to prevent further cooking. Drain.
Soft Boiled eggs
Cooked the same way as above.. but cover and let stand 3 minutes instead.
Scrambled Eggs
1 Using 1 tablespoon of milk, for each eggs, beat eggs and milk with a fork or wire whisk until well mixed. Add salt and pepper as desired. Heat margarine about 1 tablespoon for 3 eggs) in a skillet over medium heat just until the margarine sizzle.
2 Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. Gently lift the cooked portions around the edge with a spatula so that the thin, uncooked portion can flow to the bottom. Continue to lift the cooked portion and allow the thin uncooked portions to flow to the bottom. Don't over stir.
3 Cook 3 to 4 minutes or until eggs thickened throughout but still moist and creamy. Serve immediately.
Omelet
1 Beat 2 eggs in a small bowl. Heat 2 teaspoons margarine or butter in a skillet over medium heat until margarine sizzle.
2 Quickly pour the eggs into the skillet. Quickly stir the eggs to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over the heat a few seconds to lightly brown the bottom. Do not overcook.
3 Fold the portion of the omelet nearest you to the center . Turn the omelet onto a warm plate flipping folded portion over so the far side is on the bottom.Sprinkle with salt and pepper.
Cheese omelet
Before folding omelet sprinkle shredded Cheddar cheese.
