I always cook scrambled eggs on med-low. Anything else pretty much ruins them. High heat can cause watery eggs and browning, neither of which is a good option for scrambled, IMO.
As for flipping fried eggs, I don’t use a spatula, just roll them over using the pan as the turning tool. If you do it right, the yolks won’t break.
Basted: Originally as a child my Mom would baste the eggs with bacon grease. Now as a “healthy” adult I steam baste them with water and a lid until a very thin layer of white forms on the yolk but the yolk is still runny.
With seasoning salt, pepper, and extra buttered light toast.
If I’m ordering eggs at a restaurant, it’ll be eggs Benedict if that’s an option.
At home? Usually scrambled, sometimes poached.
I recently started making eggs sous vide, cooked for about 35 mins in a 162F water bath. It’s hard to eat them any other way now.
Scrambled or in an omlet. There’s something about an egg that looks like an egg with the separate white and yellow that makes me gag.
Over easy if I have them with home fries. Scrambled or omelet otherwise.
Soft poached on a buttered cumpet .
I voted ‘scrambled’. I don’t know what a lot of the other terms even mean.
I don’t really like eggs so rarely eat them. When I do, I order over easy. I like dipping my toast in egg yoke. If I get around to eating the egg white I prefer it a little crispy.
If it wasn’t so wasteful I’d have eggs all the time just to dip my toast.
Well, if I’m going to eat my eggs with sausage or bacon or hash, or with pancakes or Waffles, typically for breakfast I will have them in the House Custom, Over Easy. I prepare them normally in butter in a nonstick pan, I usually turn them with a spatula, but sometimes I pan flip. My trick is to then turn off the burner, and let them cook on the yolk side for maybe 20 seconds from the residual heat of the pan, which makes for pretty consistent overeasy eggs, no runny or uncooked white- it makes no sense when people tell me that over easy should have undercooked whites, that begs the purpose of turning them in the first place and it would seem to be impossible to undercook the delicate white if it is searing against the pan surface. If I am making bacon I sort of deep fry them in the inch or so of bacon grease and hot-oil baste them till they are white throughout with a runny yolk, and slightly crispy around the edges, bubbly whites. If I make them for one of my favorites, the fried egg sandwich, I puncture the yolk and fry over medium to over hard.
Yes! My mom makes her eggs just like that and they’re amazing. I’ve had her show me several times but I still think it’s mostly magic.
She says use just almost one tsp of water for every two eggs (never milk) and a very hot buttered pan. Also don’t “manhandle” them in the pan 
she uses a big spoon and a gentle hand to just sort of flip over clumps of egg. It goes quick too, less than a minute and they’re done!
Well, maybe it was a regional thing. I grew up in Florida. Over Medium always seemed to have the yolk cooked too much. Maybe it was just the places we frequented.
I like 'em any which way.
My dad used to like them shirred.
Anybody ever have an Aborigine Emu or Pygmy Ostrich egg baked into the dirt under embers? A bit gritty, from what I understand.
I had one fried sunny side up off a vegas sidewalk once, just to prove it could be done.
Exactamundo. I have never nor would I ever eat them any other way. Can anyone describe what the yellow tastes like on it’s own. especially when still runny? That’s an honest question because I cannot imagine. I literally marvel that people can even get a hard boiled egg in the vicinity of their mouth <shudder>.
A good, runny, deep and rich yellow yolk is heavy… the cholesterolis palpable. Yellow is my taste and association for that richness. Strangely, it is like fruit inverse. Just as the Lemon is not quite complete without the external zest or skin, the egg is incomplete, internally without its yolk.
I’ve never seen that term before. Had to look it up. Consider a tiny bit of egg ignorance (eggnorance?) fought.
I voted scrambled, but could have voted for any and all choices. Scrambled with cheese eggs: here I come!
How pretty!It doesn’t make me want to egg yolks but it is a lovely turn of phrase.