Perfect fried eggs should always have runny yolks and snotty white bits. Don’t flip them over. Don’t cover them to steam. Don’t have the pan too hot or else the outer edge of the egg will burn before the rest of it is finished.
Poached and please do not overcook them, the yolk should be runny so I can break the eggs up and then slather them on my buttered toast.
Over easy as well.
Sunny side up, on top of hash browns, with four sausage links cut up and mixed in the pile, and a big glass of ice cold milk on the side. And black coffee.
Huevos Rancheros are my Sunday morning treat, along with coffee and the Sunday paper.
From the bottom up - corn tortillas, finely diced fried potatoes, 2 fried eggs, salsa, avocado slices, and some shredded cheddar on top. That usually lasts me until dinner.
P.S. Does anybody in the US eat softboiled eggs anymore? I saw some egg cups in Bon Apetit recently and I couldn’t remember the last time I ate eggs softboiled.
I do. I don’t do it the “traditional” way in an egg cup, though; I soft-boil three eggs. I put a tsp. of butter in a bowl. I crack the eggs and scoop them out on top of the butter. Add a little bit of salt and fresh-ground pepper, and chop up vigorously with the side of a spoon. If they came out a little too runny, I’ll crumble a couple of saltines in there to soak up some of the excess liquid.
A friend of mine recently turned me on to the wonder of eggs scrambled with cream cheese. Yum.
Love omelets, hard-boiled, deviled and salad, too.
Yes. This is my favorite kind. Eaten along with toast “soldiers.” Hard boiled, scrambled and in egg drop soup are good too.
I got hooked on “oeufs en meurette” (don’t know if I got that right), a French dish.
One makes a rich soupy sauce of meat broth and lots of burgundy wine, into which you may incorporate bits of sauteed onions, mushroom caps and chopped parsley. Into this crack a couple of eggs and let them poach. Serve a bowlful of the “soup” with a poached egg in the middle, and accompany it with thin toasted buttered baguette slices. I adore it, but the mister thinks it’s weird.
Clean-shaven.
I did exactly this, and the first thing that comes up is “Tara Reid: My Nipples Looked Like Goose Eggs - TMZ.com.”
Just so you know.
Over Easy and break em’ open, add salt and dip buttered toast in and eat it up! 
Pretty much any and all ways. One of my favorites is soft boiled with the yolk just a bit runny, but I have a hard time getting it right.
I’ve been cooking eggs this way since about 1970, and I’ve never seen “V for Vendetta”. I think that egg in a basket is a good name for it.
Scrambled or fried, both hard. I want the yolks on those fried eggs solid. If there is even the slightest hint of runniness, I’m sending them back. The wife, of course, likes hers sunny-side up. She at least has the good graces to not smack her lips while eating breakfast.
Otherwise, devilled eggs are wonderful. I stuff mine with a horseradish/shrimp mixture that will clear the sinuses of your descendants.
My mom used to make these for us when we were kids, and I’ve made it for my kids. We always called it “Eggs in a cage”.
Nonexistent
I hate eggs, except as ingredients in something where they’re not recognizable.
What? And ruin the eggs?? Runny whites are good!
Scrambled (never could make a decent omelette), with chopped ham, feta cheese and lots of pepper, wrapped in a tortilla.
Yum.
This is one of my favorite ways.
I also like egg-in-a-basket, egg-in-a-frame, or whatever you want to call it.
Huevos rancheros and scrambled are good too–slightly gooky is preferable, but not to the point of the white being clear–ick.
With scrambled, we put in little chunks of cream cheese and freshly snipped chives towards the end of cooking.
My favorite ways to have eggs are soft-boiled with dab of kosher salt, or devilled. But I do like them most any other way as well.
There is no way that an egg can be cooked that I will eat it (tho I will consume foods that include eggs as a non-main ingredient - so it’s not an allergy thing.)