Breakfast: over easy in a egg, bacon and cheese sandwich on buttered whole wheat toast.
Lunch or dinner: hardboiled cut in half and served with boiled potatoes and fried onion in mildly spicy curry. YUMMM! A lenten favorite.
Usually over easy, but lately at IHOP I’ve been having the Country Omelette.
I like them “sort of scrambled”… basicly, crack the egg into the pan. Let the whites start to set up… then sort of stir it around for a bit, letting the whites cook but not breaking the yolk…until…yes! That perfect moment where I break the yolk, scramble quickly, and then dump them off the pan before the yolk gets too cooked.
Mmmmm.
Suuny side, or scambled if my dad makes them for me (he makes the BEST scrambled eggs…only thing he can cook!)
My SO likes them over-killed…so that there isn’t even the slightest possibility of any of it whatsoever being runny. I don’t get it.
I do this too, but will add soy sauce or tabasco sauce to the water. If breakfast is the most important meal of the day, it stands to reason it should be the spiciest as well.
Favorite egg dish if eating at a restaurant is Bibim Bop:
A bed of rice and Korean veggies with an egg fried easy-over on top, with a dollop of hot bean paste.
Eggs laid yesterday, or this morning: Poached, completely under a quart of salted water, beginning with a room temperature egg, and water just at a boil. Put the toast in the toaster. Put in the egg, Put on the cover, and then turn the heat off. Two minutes and thirty seconds later (for two medium eggs, longer for large or jumbo), get the toast out, and swipe once with butter, and then get the eggs out, and put on the toast. Cold orange juice. I had to give up coffee. (And yes, I am surly about it.)
Older eggs: lots of other ways, sunny side up, if you can do it without browning the bottom. Over light if you can’t. Omelets are great, if you don’t overload them with stuff. Either browned, or not, each has its charm.
Soft boiled too (served in an egg cup). Hard boiled are good in a sliced hard boiled egg sandwich. (I have a great egg timer for this, it’s shaped like an egg, and it turns color as it cooks.) You can leave the egg in just like I describe for the poached one, without continuing to boil it. Slow cooked, but still hard boiled. Then cool it fast, in ice water. Peel it and it has no grey around the yolk. Of course you slice it with an egg harp. Lots of Malabar black pepper ground onto it, with some mayo, on rye toast.
Home fries need salt, cayanne pepper, paprika, and some onions. No hot sauce. Ketchup is for french fries.
Tris
How do I like my eggs? Fertilized, hatched, corn-fed until a suitable age, slaughtered, cleaned, and either roasted, KFC-ed or Kiev’d… yum!
Sunny-side up with hash browns and toast
Runny poached on corned-beef hash
Scrambled with chorizo, diced potatoes, sharp cheddar, and hot salsa wrapped in a tortilla
Baked with sharp cheddar and kielbasa (a casserole my mom makes)
Hard-boiled, mushed with a fork, and covered with butter
Omeletized with cheddar (guess which kind), bacon, chives, and hot sauce
Salt and lots of fresh-ground black pepper a must
I agree.
Eggs over easy, please, with bacon crisped at the edges just enough so I can use a slice to break the yolks before I dribble a little bit of dark molasses on each egg. Light rye toast.
Oh, and could I have more coffee, please? Thank you.
hard boiled until the yolk is dry.
or
scrambled with lots of extra old cheese
Over medium, baybee!
Or you can make an omelette w/spinach, fried chicken liver, tomatoe, onion and cheese which is <BARRFFF !>, no quite good actually, served with toast and potatoes.
Enjoy.
In an omelette with onion, ham, feta, spinach, and pepper (mushrooms and bacon and brocolli if more than one egg is used, cause sometimes there’s not enough egg)
-or-
hard boiled with some salt. I eat the whites and someone else eats the yolk.
Two eggs, with a dash of milk, pepper, and a bit of shredded cheddar cheese.
Scramble until yolk ceases running and serve with either panckes or waffles and sausage, then drench the entire plate in maple syrup.
Mmm…lunch today was good. 
Boiled, peeled, cut into quarters and mixed through potato salad (with baby potato’s, ham, spring onion, sour cream, mayo and a dash of sweet chilli sauce).
Fried (over easy). Someone brought me some mush to eat with them. Boy, is that good!