Serves: 5

1. Place desired number of eggs in medium saucepan cover with cold water. Bring to a boil.* Reduce heat to low simmer about 15 minutes for hard-cooked eggs or 7 minutes for soft-cooked eggs.

2. Immediately drain run cold water over eggs to stop cooking.

3. Cut soft-cooked eggs in half, spoon out of shell.** Serve in egg cups, if desired. Peel hard-cooked eggs and use as desired.

TIPS: * If water boils hard, the egg white will toughen.

** Eggs a few days old are easier to remove from the shell than very fresh eggs. For ease in shelling hard-cooked eggs, crack and peel eggs under cold water, beginning at larger end.

Nutrition Information Per Serving: Serving Size: 1 Egg * Calories: 70 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 65 mg 3% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 6 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat

See Cook's Note: Hard and Soft-Cooked Eggs

More Recipes from the Cook'n with Pillsbury Cookbook:
Almost Hollandaise Sauce
Baked Broccoli Frittata
Baked Eggs
Banana Stuffed French Toast
Black Bean and Corn Enchilada Egg Bake
Celebration Brunch Strata
Cheese Omelet
Cheese Souffle
Classic French Toast
Cook's Note: About Hard-Cooked Eggs
Cook's Note: Egg Nutrition
Cook's Note: Egg Safety
Cook's Note: Firm or Soft Yolks?
Cook's Note: How to Make an Omelet
Cook's Note: Purchasing Eggs
Crunchy Oven French Toast
Down-Home Creamed Eggs on Toasted English Muffins
Egg 'n Bagel Dijon
Eggs Benedict
Fancy Baked Egg Scramble
Fried Eggs
Ham and Egg Enchiladas
Ham and Vegetable Scrambled Eggs
Hard and Soft-Cooked Eggs
Hollandaise Sauce
Huevos Rancheros
Phyllo Sausage Egg Bake
Poached Eggs
Puff Pancake with Caramelized Fruit
Puffy Omelet
Quiche Lorraine
Scrambled Eggs
Skillet Corn Frittata
Southwestern Egg Bake
Stuffed Eggs with Mushroom Sauce
Weekend Breakfast Burritos