In scrambled eggs, slightly wet yolks & whites are good.
In non-scrambled eggs, non-liquid yolks are garbage, not food. Over medium+ eggs are trash, pure and simple. A bit of wet white is far, far superior to a hint of thickened yolk.
IMO, YMMV, You’re flat wrong if you disagree, etc., 
I find it perfect for a breakfast sandwich on the go. It’s not liquid enough to get all over your hands and clothes. It’s not hard enough to be complete garbage. A decent compromise.
Typing this kind of thing has got to be a violation of the board rules. Right? Anyone who doesn’t like to dip their toast into the yolk have got to be some sort of monster. They’re similar to the type of person who talks loudly during the quite parts of movies won’t let you enjoy a craft beer without trying to talk about its aroma, flavor, coloring, etc., etc.
I don’t generally like runny yolks, so I voted no. I do occasionally like them a little bit gelled. The best is something I’d say is just in between gelled and completely hard.
Lately, though, to keep from having issues with too much fat in a meal, I’ve been eating scrambled eggs with one yolk and 3-4 whites, with black salt to add that eggy flavor. Dad makes them for me every Sunday, and it makes the fact he cooks them in the microwave palatable.
You want to ruin perfectly good toast with underdone eggs? That’s your problem. You probably don’t like the edges of your bacon burnt, either.
Ummm hmmm.
Good god, man! Have you no humanity?? This thread has turned into a veritable chamber of breakfast time horrors.
Properly done bacon should be still flexible, not quite limp. Stiff bacon, crumbly-hard bacon, or Og forbid, burnt bacon is simply ghastly.
Obviously YMMV here, but it is interesting just how differently some of us prefer to cook the very same very simple ingredients.
Hard cooked yolks taste like sawdust. I’d have to choke them down, then drink copious amounts of liquid.
But I like crisp bacon. Not burnt! But I want it to crunch.
Hehehe, I prefer to have all three: Nice chewy fat in some spots, crispy bits, and some burnt spots at the ends.
LSLGuy commenting on my breakfast:
This thread right here is why the least favorite things for cooks are eggs.
Monster? I think that’s a bit harsh. In a kinder tone, I’d just say people who prefer hard yolks are the same kind of people who would put poodle poop links marinated in cat vomit between two slices of asbestos and call it breakfast.
Dogs?
My husband likes limp bacon, such that he can peel away the icky fast and only eat the lean part. I like crispy bacon, with nice crunchy rendered fat.
Yes, between the two of us, we lick the platter clean.
Yes, but the egg white must be solid. No snot! LOL
I read this just as I was putting a forkful of slightly underdone poached egg into my mouth. Thanks for the vivid imagery! 
Yes, but I bet your next batch will be cooked just right! No need to thank me. 
Hmm, I guess you’re a good egg after all.
Yes! In fact, I’ve starred in several productions of “Humpty Dumpty” Don’t worry, though. When it came time for the “Big Fall”, they used a stand-in egg. 
Well, you’ve got to crack a few eggs to make a Jasmomlette.