Boiled, probably.

Pot of water. Bring to a rolling boil. Lower eggs in with tongs. Turn down to medium. Set a timer. Drain, and run under cold water for about another 30-60 seconds (this helps the shells detach).

So long as you don't drop the eggs too hard, they usually maintain containment so you can just dry the pot and put it away, no real cleanup to speak of.

For soft (completely set whites, still mostly liquid yolk), around 7.5 - 8.5 minutes depending on your stove, the size of the eggs, and whether they're starting from fridge or room temperature.

Reasonably once the eggs are in the pot you could leave them cooking and take a shower, watching it isn't essential.

Dedicated egg cooking appliances are also available; you load 1-6 eggs (typically) and a measured amount of water for the number of eggs and soft/medium/hard boiled, push the button, and walk away. Basically a toaster for eggs.