Like which ones? Where are you from? I wasn’t aware that there was an English-speaking place where they have scrambled eggs but not the various kinds of boiled eggs and fried eggs (sunny side up, over easy, etc.) or omelettes (of course, it might have helped if the OP hadn’t spelled it as “omelot”). The only “exotic” term on the OP’s list, from my perspective, is “basted.”
Poached is the closest to Eggs Benedict, so I voted for that.
Correct spelling, if you used unfertilized ocelot ova.
Eggs is eggs. I could care less how they are prepared, as long as they have been cooked ( for most reasonable definitions of ‘cooked’) and sometimes, not even then.
It’s a rich, velvety taste – like butter, but not as caloric, and with an “eggy” flavor. Sorry for my lack of descriptors, but there’s no good analogy I could think of. To me, an egg is completely pointless without a warm, runny yolk. That some people actually prefer hard, chalky yolks astounds me. But de gustibus, and all that.
You can do a basted egg soft, medium or hard, it’s just that the top of the egg gets cooked by swishing hot oil over it instead of by contact with the pan. I had a roommate who could do this amazingly well, with the slightest flip of the wrist. It was brilliant and delicious, and I can’t do it so haven’t had one in ten years.
But you asked “favorite” so that’s what I put down.
Generally though, I eat them boiled, because I can boil up a pan of them on Sunday and then scarf one in the morning before Celtling wakes up. 99% of the eggs I eat are boiled ones.
Poached in a Benedict (Alaskan with poached salmon and fresh dill. . .) is my close 2nd favorite which I also never have time to make.
Everyone talking about the deliciousness of the warm runny yolk is almost enough to make me want to try it again. Maybe I’ll start with a soft-boiled egg and work my way to poached.
Boiled hard enough so that I could toss it against a wall and have it bounce back to me. (After peeling off the shell, of course.) Sixteen minutes at a medium boil does it for me.
Unfertilised.
I am sorry. But someone had to say it.
oops, sorry for shouting. Damn fonts.
Eggs Benedict is not a method of cooking eggs. To make eggs benedict you start with a poached egg.
Here’s what I do.
Blend anywhere from 3-5 extra large or jumbo eggs (2 will dry out too much; I’ve never tried more than 5). Add a few drops of milk (the lecithin in the milk will emulsify the blend). Prepare your frying pan/griddle at medium heat with a light coat of non-stick spray. Add eggs. Cook while stirring constantly, not allowing egg to accumulate and stick on the pan surface. Cook to taste - I like to cook it just to the point that the mixture goes from runny to solid.
This should produce scrambled eggs that put the ones at Shoney’s to shame. I don’t use salt or pepper, but you can.
Hard boiled, scrambled, omelet, and sunny side up.
I just really like eggs. They are a staple food in my house.
At the old age of 80 I’ve finally found out a foolproof method of frying eggs - courtesy of Alton Brown. I’ve gotta share it, it is so easy.
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Get an 8" non-stick frying pan with a good lid.
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Take two eggs and break them into a small dish - this is important as both eggs must hit the skillet simultaneously.
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Put the skillet over medium heat, and melt a pat of butter so it covers the bottom.
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After the butter is melted thoroughly, empty the egg-holding dish into the skillet and put on the lid. Start timing.
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After exactly 2:00 minutes, for slighty runny whites, or about 2:20 minutes for firm whites and runny yolks, decant the eggs into your plate of choice. Will be perfect every time, and look just like eggs basted with hot grease.
I voted for omelet, just because there was no option for “Yes, please!”
I like eggs in pretty much any form. Poached, fried, over easy, sunny side up, scrambled, soft-boiled, hard-boiled…all good.
Omelets are good because you can add so many things to them to make them even better. Poached is always good, and Eggs Benedict are incredible.
Count me in with those who eat eggs nearly every day.
I like all kinds of eggs but my favorite is fried hard with the yolk broken so I voted Other.
Over easy
Over medium
Sunny side up
Basted
Hard boiled with vinegar and pepper.
As I said before, “basted” is not a very popularly known term. But I’m curious as to what the other ones are termed where you are (and where is that?):
Sunny side up: The simplest method of frying – crack an egg in a hot, greased pan. You end up with a flat white centered on a bright yellow disk of yolk. It’s the popular image of a “fried egg.”
Over easy: A sunny-side up egg that has been turned once so that the liquid yolk is inside the whites instead of sitting on top of them.
Over medium: An over easy egg that has been left to cook a little longer so that the yolk isn’t completely liquid.
What would you call these?
I’d say it was the other way around. You end up with a yellow flattened hemisphere centered on a white disk. The disk of white is larger than the hemisphere of yellow.
This, except I think this is true of eggs fried “over easy” because IIRC, “sunny side up” means you never flip the eggs over, so that not only the yolk but the whites are still a bit runny. I definitely want my egg whites hard but the yolk still at least runny enough for dipping.
Fried hard is my second favorite, so if I do break the yolk while flipping I’m fine with having semi-hard to hard fried eggs. But the whites MUST be hard! MUST!
(I usually eat egg white only omelettes for weight control reasons, but I occasionally indulge in eating a whole egg and when I do, it’s got to be over easy.)