“Fried”*
I actually like them poached or in an omelette.
*Punchline of a favorite joke.
Oh yeah. I like the ones with pickle relish that are tangy, not the sweet ones. Really good ones, I can eat like, 5 (that is, 5 halves, or 2.5 whole eggs). Then I’m stuffed.
Also love scrambled eggs. Used to love hard boiled eggs, then I got food poisoning from them, and the “Garcia effect” made them impossible to eat for a long time-- really long, like, 20 years. Now I can eat them, but not with the same gusto as i once did. But I do like them chopped on a salad.
Occasionally I get a taste for an over-easy on toast.
One thing I hate, though, is soft-boiled. My mother used to make me eat them when I was little, and the whites weren’t even solid. They were slimy and awful. My mother thought I should have substantial protein in the morning, so I had an egg every day, and for some reason, soft-boiled was her preferred way to cook them. Poached was second. I like those, but I never make them for myself. If I make an egg for myself, it will be scrambled. It was hard to talk my mother into making those in the morning, for some reason.
Omelettes are fantastic too. I make them with Swiss cheese, and sauteed onions, mushrooms, and green peppers. If I make it for dinner instead of breakfast, I use three eggs instead of two, and add potatoes and sometimes spinach.
My gawd, now I really want an omelette.
I’ll eat eggs just about any way you put them in front of me but easily my favorite way is cooked sunny side up leaving just a bit of the white still liquid and lots and lots of golden runny yolk. You then take those eggs and slide them on top of a short stack of griddlecake that already have butter and syrup on them. When that yolk mixes with ooey golden cakes…bliss.
A favorite tip for my deviled eggs, before you pipe the yolk mix into the egg halves, drop in a thin slice of raw celery or spring onion into the cavity. It gives a little crunch to what can be a rather weak texture.
Eggses are good. I eat them any way, any form. Egg salad! I’m there. They add so much to pasta and potato salads. My favorite way, on a Sunday morning coming down? Put a small pat of butter in a small pan, break in an egg or two, just break the yolks and cook till coherent. Add a slice of cheddar or swiss cheese to melt, while you toast two slices of white bread. Put the broken eggs with cheese on one slice and some hot sauce, or salsa, and dig in. The other slice of toast should be buttered and spread with grape jelly. Them’s good eats.
Oh, once at the market I bought a goose egg, a big old thing, swaddled in newspapers in a berry box. That egg, scrambled, was the best egg EVER, everything an egg should be. I’ve looked and looked every time I’ve gone, but there aren’t any more. They must have killed the goose that laid the golden egg…
Or hash brown or american fried potatoes or english muffins or even a bagel in a pinch. Plus a touch of vegemite or marmite on the starch.
I like eggs just about any style, although poached eggs are bland and not as interested. I used to not like over easy eggs but changed my opinion one morning after a kidney procedute. I spent the night at my folks house and my mother prepared breakfast. I shuffled out in a robe and pj’s, feeling really tired. My plate was bacon, toast and over easy eggs. I wasn’t going to tell her I didn’t care for them, but thought to myself " It has been years since I ate them" Turn out they really hit the spot, and I’ve liked them ever since.
Eggs are good but too many folks dont know how to cook them. In general eggs should be cooked over a low heat, high heat denatures the protein. Also in most preparations butter is a necessary ingredient. The exception is poached eggs which also should be cooked at a lower temperature, the water should never exceed 190 degrees Fahrenheit, the same is true for “boiled” eggs.
Hummingbird and penguin eggs are the best!
Did someone say supper’s ready?
Sounds like someone’s never made a French omelet. You cook up that sucker in about 60 seconds flat. ETA: Here’s Julia Child in about 20 seconds flat making a French omelet.
Personally, I like runny eggs, but I like most eggs cooked fast. My complaint is most people are too shy about their heat, not vice versa. Like the Asian style when you fry it in hot oil, baste it, and get deliciously browned and crisped edges.
I liked eggs already, but recently I’ve been doing Weight Watchers where eggs are a “free” (0-point) food; meaning I can eat as many as I want. So now I have them for breakfast almost every day, either scrambled or with veggies in an omelette or over easy on toast. I’m going to boil some and make egg salad (with reduced fat mayo) or just eat them boiled as a snack.
I’ll probably get tired of them at some point but I don’t see it on the horizon yet!
I have one boiled egg, plain, unsalted, every morning, with a cup of straight tea (no milk/sugar). Solid protien to set you up for the day.
I love 'em but I consider them to be boneless chickens.
I have chickens of various types, ducks of various types and turkeys.
Ive got not much choice but to like eggs 
I love soft-boiled eggs over buttered “toast soldiers,” but I admit eating them make me feel like a toddler in a British nursery circa 1912.
I also like my scrambled eggs and omelettes a bit runny.
About fast-cooking and slow-cooking, I am still up in the air. On the one hand, there’s Nero Wolfe and his 30-minute scrambled eggs…and on the other, there’s the last scene of Big Night where the brothers Primo and Secundo whomp up that omelette in a blazing hot pan in a few seconds.
I like sunny side up eggs with white bread, not toasted, and bacon. Cut the white away from the yolk, dip the white bread in the yolk to soak up the yummy yellow, then make a sandwich of white bread, the bottom of the yolk part, the white, and bacon.
When finished, dip remaining break in the butter remaining in the pan.
I also make Egg McMuffins with bulk sausage, an egg scrambled and Velveeta melted on an English muffin.
Speaking of white bread, not toasted, try frying an egg over easy and sliding it onto a single slice. Fold the bread over and try to eat it while getting the yolk to goosh over the bite you’re going to take next, and not spilling any on the plate. It’s breakfast and a game of skill at the same time!
Rye or whole grain bread doesn’t work here, because it makes the goosh as soon as you fold. Game over.
While looking up fried chicken recipes, this showed up in the hits. That’s the crispy, hot style of fried eggs I enjoy. Also takes less than a minute to cook. That said, I do like gently poached eggs, too. But that’s one delicious fried egg with a lot going on texture and flavor wise.