I’m with you all the way brachy, there is nothing to compare with eggs that are still warm from the nest. Refrigerators ruin eggs.
Over easy, a little runny and served on the thighs of a naked woman.
Organic, please. Or at least free range. No chicken-prison eggs for me.
Oh, and since I am getting a bit hungry now, that will be a 3-organic-egg omelette with mushrooms and spinach, please.
Don’t you just hate it when the cook (at a ‘breakfast restaurant’ like Denny’s, Village Inn, IHOP, etc.) has no clue what over medium eggs are? There is nothing worse than slimy, jiggly, runny egg whites.
For me, over medium if I know the place, scrambled if I don’t. In a tortilla with cheddar and salsa at home.
-mdf
Scrambled (or in an omlette) is pretty much the only way I can tolerate eggs.
I find fried eggs revolting. The yolk isn’t the problem - it’s the white: I can’t eat it without gagging. Actually, I have found this to be true with any preparation of egg in which the white and yolk remain unmixed.
Scrambled eggs, if well-mixed (no nauseating bits of white) and cooked extremely dry, I find quite good. I’m also a big fan of omlettes - ham & cheese is my fave, but I’ve experimented a little.
I still get shivers, though, thinking of the last few efforts I’ve made to be a good sport and down fried eggs. Uggh! 
My preferred method of preparation of eggs is scrambled with a touch of Tabasco, with Jimmy Dean spicy pork sausageon the side.
Poached on toast.
Fried (sunny side up) on toast. There must be NO uncooked white around the yolk, so I like to spoon a little of the oil over the egg while I fry it. If I get a fried egg without toast, I find some toast and slip it under the egg.
Scrambled with plenty of black pepper. I don’t like firm scrambled eggs at all.
As a French omelette, with the inside still a wee bit runny.
Just hard boiled (with some softness to the yolk) in a salad.
Hard boiled and mashed up with mayonnaise, black pepper and chopped capers.
As an ingredient of spaghetti alla carbonara.
As an ingredient of custard.
As an ingredient of mayonnaise.
Remember, you asked…
I like to make my eggs either over easy or scrambled and dry. If they’re over easy, they’re over very easy, less than ten seconds on the second side, just enough to finish setting the white, or at least most of it. The yolk has to be very runny, if it’s cooked hard, I can’t eat it. Then you take the eggs and mash them up, mixing the runny yolk with the mashed whites. Scoop and eat with toast. Disgusting, huh? I won’t order them in a diner because I gross out too many people.
Poached eggs for Eggs Benedict, although I’ve sent that back a couple of times when the yolk wasn’t runny enough. The mix of the running yolk and the hollindase, yum.
Soft poached and then nestled atop cripsy on the outside and soft on the inside corned beef hash. Add some hash browns with sausage country gravy, sour dough toast and a large glass of ice cold milk and that is a good breakfast.
There are only two ways I will ever, ever, EVER eat eggs (by two I mean three, because I don’t want to reach all the way across my keyboard to the backspace key.)
Over-easy with buttered toast to put the egg onto and eat.
Hard-boiled
Deviled.
(the lsat one is my favourite.)
Hard-boiled.
Scrambled.
Omelette (especially with ham).
Benedict.
Soft-boiled.
I love eggs. 
**I do not like
The way you slide.
I do not like
Your soft inside.
I do not like
You many ways,
And I could do
For many days
Without
Eggs.
– Russell Hoban; BREAD AND JAM FOR FRANCES**
Only fooling! I’m with Derleth; the only breakfast decision worth making is which way I’m gonna cook those delectable lil’ eggie-weggies up. Had two perfect soft-boileds this morning, rye toast on the side.
That is the Jimmy Dean silver label sage recipe, no?
Just checking.
I like them best when dewt makes 'em and he serves them naked…(him, not the eggs)
and then we sit here reading threads about eggs while we eat ours soft-boiled with toast…
mmmmmmmmmmmmmm…eggs…
mmmmmmmmmmmmm…naked dewt…
Sunny Side Up runny yolks, crispy-edged whites, and A-1 Sauce
Hard boiled only.
Only at Easter then…
Good gugga mugga.
I hope this is a joke.
Of course it’s a joke! Everybody knows that A1 is only a pathetic substitute for Tabasco! The green jalepeno variety is particularly spectuaclar.
Veb
Over medium, with crispy-edged whites that are completely solid, and runny yolks that are only the slightest bit congealed on the bottom.
If I have them scrambled, I want them slightly undercooked, but not slimy.
I also like Western omelettes with lots of cheddar cheese.
All of these need to be served with a side of fresh sausage and a bunch of sourdough or rye toast with real butter.