Someday a cook is going to be offended and serve you egg chips.
I agree but, just so you know, dietary cholesterol is okay.They’ve lifted the dietary guidelines/limits on it saying it’s not a concern for overconsumption.
When I worked in a breakfast kitchen, I learned how to make over-easy eggs that were practically raw, placed on a bed of hashbrowns. Pepper and Tobasco, then blend thoroughly with the potatoes.
Now, I can’t make that because I need a flat griddle and a flexible spatula to get under the eggs to turn them as soon as they were set up enough, and lift them from the grill while the whites are still uncooked.
When people talk about the edges of the eggs being very crispy, that was called “lace” where I worked.
There was a Korean/Teriyaki place around the corner from our old office. Under bibimbap they had ‘Add fry an egg.’
This is the most wrong thing I have ever read on the Dope. Fried egg yolks should be runny so you can soak it up with the toast.
Or hashbrowns.
Inspired by this thread for a hashbrowns and eggs breakfast this morning.
Over-easy eggs and hashbrowns are food of the gods.
I voted “random bites – no real method” (the most-voted-for category, I note). Really I’m borderline between this, and “cut it all up”: I break the yolk, first thing when egg is on the plate, and then take bits of whole thing “as it comes”. With my being a clumsy individual: if I’m doing the frying, there’s a big likelihood of the yolk breaking in the pan – kind of short-cuts a stage of the procedure…
I chose random bites. I prefer my eggs sunnyside up with plenty of toast or bacon/sausage for dipping. But my favorite way to have sunnyside eggs is as a sandwich. Two pieces of bread with a light spread of mayo. Eat around the edges so as not to disturb the yolk. Have a paper towel handy for when it’s time to break that yolk wide open. I pretty much have it down to an art these days so not much spillage on the plate or the side of my mouth.
Egg chips might be nice. Runny yolks, not so much. Yellow snot. I can taste it now, and yuck. 
I generally pick one side to start from, and eat from there. Since I only like hard fried, the yolk is already broken and mixed in a bit.
No one has mentioned the best way: over easy on top of enchiladas. Red or green.
Or over-easy in a flour tortilla with potatoes, ham, bacon, sausage, cheese, Vegemite, and pico de gallo.
Oh, how I miss that catering truck!