Google translate is not very coherent: "I said that pack-and-orange is the best solution for egg lentin. That's just a lie."

I recommend an egg cooker. Yes, it is a dedicated appliance, but much more compact than, e.g. a rice cooker. Very water and power efficient compared to stovetop methods for boiled eggs. They last almost forever (one my mom got when first married is still going, and I'm 65). Very simple operation: eggs sit on a tray, measure a Tbs or so of water based on number of eggs and doneness (soft,medium,hard). Eggs get steamed to perfect doneness and a simple bimetal thermostat turns it off when water all boils away.

If you must cook them in a microwave, beat them like for an omelette first. Leave plenty of room for expansion. However, why not just pour the beaten eggs on a hot greased griddle or wok instead? On a flat griddle, you get a French omelette. (Not sure what the result in a wok would be - scrambled?)