Only [deleted] and Brits like runny eggs. Soft-boiled eggs and soldiers are why you people don’t have an empire any more. 
Fried eggs need to be cooked through and through, with some BCBs forming on the edge.
Scrambled, on toast, with beans or tomatoes, bacon and/or sausages - in other words, as part of a fry up.
Scrambled, on toast.
Scrambled, on crumpets, with grated cheese on the top; bunged back under the grill until cheese is melted.
Fried (until that yolk is totally dead), as part of a fry up.
Fried, in a muffin, with bacon or sausage.
Fried egg sarnie with or without bacon or sausage.
Hard boiled with toast or bread and butter.
Eggy bread, as part of a fry up.
On preview: Only [deleted] and some Brits like runny eggs.
I sit corrected. 
In order; poached on toast, soft boiled straight out of the shell, omelette with greens, lightly fried on toast, or hard boiled and sliced on a sandwich with greens and cheese.
Any form, as long as the yolk is runny. Hard yolks are disgusting, mealy abominations. A warm, runny egg yolk is nectar of the gods.
I chose: soft-boiled, over easy, poached, and scrambled. But the scrambled eggs still have to be moist–I hate the type you get at your typical breakfast buffet.
I like mine scrambled with salt and coarse-ground pepper, and maybe some cheese.
[hijack]Our cafeteria at work has the most retarded policy on eggs I’ve ever heard of. If you want cheese on your scrambled eggs, you have to take the cheese in a little bowl all the way across the cafeteria to the checkout, where it is weighed and paid for, then shlep it all the way back to the grill and have the cook add it to your eggs. I do not get eggs for breakfast at work. [/hijack]
I have to admit I don’t know what half the options mean. I LOVE my eggs sunny side up, though. Especially on toast with LOTS of butter. Mmm…
Once I learned how to actually make an omelet (and not a scrambled egg with mix-ins), they quickly became my favorite.
I loved scrambled eggs for decades, but am tired of them now, so if I can’t do an omelet, I do a fried egg – sunny side up when I’m cooking it myself, and over easy in restaurants (I can’t be sure they know how to cook them properly).
When I really have time, I’ll go with a nice poached egg (dropped in boiling water; none of those stupid little cups, thank you very much) on a buttered English muffin.
Huevos rancheros, a la mexicana (scrambled with diced chile serrano, onion and tomato), torta de huevo (cooked and served in a tomato, chile and cilantro broth), scrambled with chorizo and potato, scrambled with machaca…
Can’t make up my mind some days!
Don’t let that hold you back – there’s lots of stuff out there on how the dietary cholesterol in eggs (or, anything, but that’s a separate issue) correlates weakly if at all with serum levels, lots of other research saying that serum levels taken alone aren’t determinative of much, and (getting into more controversial territory) that natural sat fat (the butter you fry in) isn’t anything to worry much about. Google eggs cholesterol myth and I’ll bet that among the Atkins-type sites that those raised in the '80s lipid hypothesis/Pritikin paradigm would instinctively ignore, you’ll find a source you’d consider non-biased making some of these points.
On to much more interesting matters:
I don’t think we’ve discussed eggs cooked in cream, but it seems impossible that would be anything but good.
The more common treatment seems to be baking while the eggs are covered with cream (http://www.nytimes.com/2009/11/29/magazine/29food-t-001.html), but I was told (have not verified) that French farmers used to cover frying eggs in cream. I’ve done this with over-medium eggs, and it’s great – the cream kind of half soaks into the egg, half clots up as quasi-butterflakes on top of the egg.
Have we not mentioned one of my very favorite things, either, the Scotch egg?
On which note – man this looks good.
http://phude-nyc.com/wallpaper/cooking-in/deep-fried-egg-over-broccoli-cream-grits/
None, I’m allergic to eggs.
I always call that “Moonstruck Eggs” although I think they did it on the stove top.
Man I thought I was being really thorough with my options! Scotch eggs sound fantastic.
Scotch eggs! Ooh, it’s been YEARS since I’ve had any! I’ve got to find a pub.
Secret hint: Make Scotch Eggs with Jimmy Dean Habañero Sausage.
I’ve never seen that. Up here, I think I’d definitely have to search hard.
I like eggs most ways, but the way that I eat them most is over easy on top of a bowl of grits with garlic, scallions, cheese and little pieces of bacon in them.
My mother used to fix us eggs poached in milk on toast for breakfast on Saturdays or when we were sick. The eggs were cracked directly into simmering milk, no little cups involved. Once in a while I still do that for comfort food.
Holy crap!? Jimmy Dean makes habanero sausage? drool I have to find this, now.
Tamagoyaki. Yummmm.
I don’t have eggs for breakfast. I usually have them for other meals. I have a simple life.
But I ignored that and chose “soft boiled” and “over easy”, even though I don’t know what “over easy” means.