Scrambled is my favorite. Scrambled HARD, even a little brown. Don’t like anything runny in my eggs.
Omelets are my second favorite, and I probably eat them more often.
I like eggs prepared just about any old way. But, if I’m in a diner, I always order them the way I saw John Wayne once order his eggs:
“Lookin’ at me!”
Over-medium (hard whites, runny yolks) or slow-scrambled over very low heat.
Yeah, what you’re describing is more “over medium.”
Deviled, with chili not paprika, spicy, extra tabassco.
Fried in pork lard (yolk runny), lightly salted, in between two slices of thickly buttered freshly-baked bread.
Arteries be damned.
Hard boiled for at least sixteen minutes, then peeled, sliced, and eaten in a sandwich.
I like sunny side up with a runny yolk, but I add a couple tablespoons of water near the end and cover with a lid to steam them a bit, it firms up the whites. Is there a name for that, or is it still sunny side up?
It seems that your method is another version of basted eggs.
My version of basted eggs involves scooping up the hot grease and pouring it over the eggs as they cook.
I don’t like eggs at all!
Coddled eggs are nice too!
I actually like eggs cooked about any way, but don’t care for what some folks turn eggs into with other ingredients. Deviled eggs are nasty, in my book.
All of the above but favorite and most versatile is poached.
As usual in the egg threads, shirred gets no love. 
Love them shirred…that’s usually one of the more forgettable ways when people think of how to make eggs, it seems.
I have never in my life forgotten about shirred eggs. Mostly because I’ve never known what they are in the first place. A little help?
And coddled eggs, too, for that matter. I’ve heard of them, at least, but I’m still not sure what they are. Eggs that are treated very gently?
Basically, eggs made ina small cup.
In fact, they look similar to coddled eggs, I find.
Steam basted eggs. I do those a lot, too.
I actually prefer over-medium, because when eating out, way too many over-easy still have runny egg white. When doing it myself, I can get a good over easy w/o runny egg white.
Well, over easy should have whites slightly uncooked, according to many. Some will define it as such exactly on their menu. (Like in this PDF of a menu).
Eggs and cheese are the forms of animal protein I eat, and I do like the eggs. I’ll take them in any one of a myriad of ways: scrambled, over easy, steamed (I’m thinking that if you’re basting something, you’ve got to actively pour cooking liquid over it, and I’ll take those, too), poached, hard-boiled; in omelets, frittatas, huevos rancheros, quiche, deviled, egg salad…I could live on eggs alone. Well, I do like some toast with them. I am a little put off by runny whites, so I’ll generally pass on the coddled and soft-boiled eggs, but in general, yes. I’ll have eggs, please.
[quote=“April_R, post:20, topic:643375”]
In all seriousness I like the way the eggs in egg sushi (tomago) tastes. It’s may favorite kind of egg, but I have no clue how to make it that way myself.
http://www.sushiencyclopedia.com/sushi_menu/egg_sushi.html
So yummers. It’s some kind of sweet Japanese omelet, and it is divine.
Here is a video on how to make one, but there is zero chance I could do it. Maybe I van just take the guy in the video home with me.
[/quote]Actually you can just omelet or scramble the egg mixture for tomago just fine, I love the flavor myself and make them that way when I get lazy.
I like poached, coddled, omelet, tomago omelet. Actually other than over hard or medium, I cant think of a way I really dislike eggs. I have issues with food still where if I eat something one day, I can not guarantee that the idea of eating whatever won’t nauseate me the next, but eggs [and poached chicken both done blandly] tend to always be palatable.
And I adore making and eat deviled eggs.
I didn’t vote because I like all of them…