Ditto, same reason.
Other.
A spud and a strip of bacon, diced and cooked together with red and black pepper until crisp. Two lightly beaten eggs mixed in and topped with a bit of parm or cheddar cheese.
Aha, and I thought I was being weird when I made mine that way.
I like sunny-side up, but gotta have it at least SORTA cooked, so, being the grease-a-holic that I am, I just used lots of butter, scooped it up, and poured it over the eggs while they’re frying.
Now I’ve got to go look up the difference between coddled and poached; I always thought they were the same, more or less.
Ooh, neat! THAT’s what a pipkin is!
And now I have to go look up what a 3-minute egg is; thank goodness for the internet!
I used to keep huge, messy lists of stuff I wanted to look up at the library reference books.
This is so much easier. 
My ex’s grandmother taught me how to make them because that’s how she liked the, but said she never bothered to order them that way out because it was old fashioned and noone knew what she meant.
It was hard for me to choose just one as well, but I picked over easy because that’s what I order at the diner, usally with corned beef hash. I like omelettes, too but don’t order them as much.
I really enjoy eggs benedict but I save that for special occasions, rather than every day breakfast. And I’m fussy about the yolks being runny so I don’t order it some places.
I’m as likely to make myself scrambled as fried at home. No matter how many times I watch carefully I cannot make scrambled eggs anywhere near as good as the ones my mom makes.
Soft boiled are a treat but I like them with toast and our toaster takes 11 years to toast a piece of bread so I haven’t made them in a long time.
I like any eggs as long as the yolk is not liquid. The only exception is egg drop soup, which I seem to like for some reason. I’m also all for putting egg on top of canned spinach or rice.
That said, I didn’t really feel like eggs today, and got a chicken wrap from Sonic. Sometimes I don’t feel like having breakfast foods for breakfast.
That’s the way I like fried eggs, and I order them that way all the time. I did have one youngster look at me sideways when I asked for my eggs “basted”, and he was rather shocked to find that the chef knew exactly what that was.
Basted, medium.
But I can’t choose just one way. I love me some eggs for breakfast, and depending on my mood, I might like them any number of ways.
poached with the yolk runny.
I gave up fried over easy eggs 20 years ago. I didn’t want a heart attack before I turned 45.
I still order them over easy at Dennys or IHOP. But, I rarely eat breakfast out.
I just said ‘other’ because ‘fried’ wasn’t on the list.
Only severely derranged people cook a fried egg on both sides.
After all that, I chose ‘omelette’ ; I rarely eat breakfast at all, it’s even MORE rarely breakfastfood I’m eating when I do. I prefer soup, if I’m going to eat anything.
But when I do eat breakfast, it’s probably OUT somewhere, and in that case, I’ll probably try an omelette. I’m not a big egg-eater to begin with, but I’ve had some omelettes that were just amazing.
Ok, according to this article. I have to name the style of egg for the benefit of Americans - “Sunny side up”. Still not on the list.
Why can’t fried just mean “an egg which has been fried in a pan”
I make scrambled most often because I’m the best at it. Make sure you don’t overcook them please - I like mine a bit wet, otherwise there is less flavor.
I fry over hard sort of when making egg sandwiches/muffins. I break the yolk by mixing it up a bit in a bowl then pouring into a hot pan. Again, cook them mostly done but not totally, like some wetness but the eggs still stay together when I transport them folded up from pan to english muffin.
I suck at making omelets but I love them. One day I’ll figure it out.
I literally would eat eggs every day if I didn’t know they were so full of cholesterol etc. They are so yummy.
How many people cook their eggs in Pam instead of butter or grease?
I was raised eating eggs fried in bacon fat. I gave it up 20 years ago. All those news articles about clogged arteries scared the hell out of me.
I spray Pam on my egg poacher so the eggs don’t stick.
Pretty evenly divided between over easy, scrambled, or omelet. Definitely over easy if it’s steak and eggs.
My sweetie has ‘ruined’ every pan in the house by using that exclusively.
‘Ruin’ is in quotes, cause the pans are fine; they are just a very solid dark-dirty looking color now, that no amount of cleaning can remove. 
Oh, and I just made two over-easy eggs, with cumin and garlic; meant to baste, but didn’t use quite enough bacon drippings, so I just sorta folded them over.
My sweetie told the kids " Mark the date on the calendar!! She’s making EGGS!! and it’s MORNING!!!"
Scrambled. But I let the white cook a little before breaking the yolk, so it’s kinda marbleized. I want there to still be some white pieces in there; I hate that yellow lump that they bring you at restaurants/diners.
::shakes head::
After the first flip, I puncture the yolk with a fork. Some of the yellow of course oozes out to the top, thus requiring a second flip to sear the runny yolk on the original side before taking it up.
Yay! I thought I was the only one on the planet who preferred ‘eggs scrambled in the pan’ to ‘whipping them in a bowl into an homogenized pap’ before even pouring them in…
Agreed. Since that wasn’t an option, I picked “Over Easy”, that being the closest approximation, and “Other”.
Because most ways of cooking eggs are “fried”. Yes, that can apply to sunny-side-up, but it could also be over, or scrambled, or omelet, or in toast, or probably a few others that I’m forgetting.
Oh, and I forgot to click “omelet”, too, but I mostly end up eating those for dinner, not breakfast, anyway. I make mine with ham if I have it, salsa, and cheese, plus some hot sauce mixed in with the egg itself.
:smack:
So THAT’S what’s wrong with me!
Is the “in toast” option something besides French Toast? Or Egg Toast?
I’ve seen (rarely) a hole cut (or torn) in the middle of a piece of bread, and an egg cracked and poured into the hole and then oven broiling the bread/egg until the bread is toasted.
What else does “in toast” mean?