From someone’s link:
‘Over’, meaning the egg is flipped over and cooked on both sides.
D’oh! I said “benedict,” but really I meant “deviled,” which wasn’t a poll option. I’ve actually never tried eggs benedict. :smack:
Deviled eggs are DIVINE.
I voted “other” - if someone else is making them, I go for sunny-side up. If I’m making them myself, I grate some cheddar (enough to cover the whole egg well) and sprinkle some Aromat( zeal) & pepper on there, put the heat to med. and pop the lid on until the cheese is melted. If done right, the yolk will still be slightly runny. Heaven.
Either that, or poached, but in a spicy tomato sauce not water.
I’d pick “on toast” - I actually most prefer a fresh and well made “breakfast wrap” (like a burrito), with eggs, cheese and salsa in a soft tortilla. Almost as good is an egg & cheese sandwich like Panera Bread makes.
“Eggs In a House”, was one of my egg dishes I made for the kids when they were little. They wanted over easy eggs and toast but could not manage them both. I don’t know where I got this idea but I poked a hole out a piece of bread and put it in a buttered frying pan. Then I broke an egg in the hole in the bread and flipped it once. They loved having the egg in the bread ‘house’. My son still asks for an adult variation of it sometimes. I make the toast and put it on a plate and then put two over easy eggs on top and cut it up so the egg and toast mixes.
Somebody beat me to it, but in the US at least, there are several varieties of “fried” eggs. Though the term is usually applied to the “up” and “over” varieties - I don’t usually hear the term “fried” applied to scrambled eggs.
Anyway, I picked “scrambled” and “omelet”. I also like “hard boiled”, but I don’t think of hard boiled as a typical breakfast style.
I don’t care for fried eggs. I don’t like the flavor of a runny yolk, so “sunny side up”, “over easy” and “over medium” are right out, and frying an egg long enough to thoroughly cook the yolk, as in “over well” (yolks unbroken and cooked hard) or “over hard” (yolks broken and cooked hard, aka “stepped on”) eggs, results in a metallic taste (even when the pan has a Teflon or other non-stick coating) that I find unpleasant.
Other - huevos rancheros when I can get it, which is practically never around here (NYC metro).
I voted for everything 'sept none. I love me some eggs. 
I love eggs in any form that does not involve runny yolks. I adore scrambled, mostly because its so easy to make, even I can’t screw it up.
I have been meaning to try the bird’s nest/egg house thing with toast. That sounds tasty as well.
I haven’t had Scotch eggs in forever, and adding a habanero sausage sounds divine!
Fried over easy (gotta be runny) with patty sausage and grits.
Mix it all up. Eat with toast on the side to sop up anything the grits can’t take.
Yum.
Either scrambled or omelette, but whites only. I don’t like the yolk.
I ticked benedict (for when I’m at a cafe) & poached (when I’m at home)
I picked only the poached option in the poll. I do, however, occasionally go for a meaty omelet or scrambled-eggs-and-bacon.
Poached eggs are awesome, especially when you get the yolk just at that perfect, gooey consistency: still fluid, but not runny. It’s tricky to get it just right.
I first knew about this in a book by Theodore Sturgeon; he referred to them as “gashouse” eggs (which may be a corruption of ‘Gasthaus’, not sure about that). They were called that in a movie called “Moon over Miami”, so some people refer to them that way.
You cut a hole in the bread with a water glass, put the bread in the frying pan, and drop the egg in the hole. I’ve found that they’re great if you’re having nieces and nephews over, and they love the little circle of toast on the side. Okay, I like that too.
Scrambled if I’m in a hurry (with cheese if available).
Over-easy with toast, if I’m feeling ambitious.
Omelette if I’ve got stuff to put in it (chopped peppers, mushrooms, cheese, bacon)
Deviled if there are any left over from the party.
Nobody mentioned Century eggs ?
"Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. (Wikipedia)
I had them once. They taste somewhat like boiled eggs. (Not very appetizing though - they are blackish).
basting just sounds tedious, especially for a short order cook.
Generally scrambled, but I like hard-boiled as well.
Unless my dad’s cooking them. Then I’ll take 'em whatever way they come out. (which is almost always over easy)
Another Brit here who likes his eggs what is apparently called “basted”, but I always knew as being the normal way to fry an egg.
Sunny side up & runny. Like if someone else is cooking them, when they think “naw, that’s too runny, I’d better cook these longer”, that’s how I like them.
Throw that over some hot, white rice. Splash with soy sauce. Serve with some fried SPAM.