How do you like your eggs?
 

From FreeRecipe.org:

Boiled Eggs

Let the eggs down into boiling water with a spoon, and boil 2-1/2 to 3 minutes for soft and 4 minutes for medium. Serve at once. Hard-boiled eggs should remain in the water for 20 minutes.

Poached Eggs

Bring water to a boil in a saucepan, with a little salt to flavor. Break the eggs one at a time into a sauce dish, and let down gently into the hot water. Set where the water will keep just below the boiling point; and when the white is "set," lift out on a perforated spoon, and place on toast, or on a warm dish, and serve.

Scrambled Eggs

Break 2 eggs into a bowl, add 1 tablespoon milk, and beat only slightly. Oil a frying pan and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied. Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire. If salt is added before eggs are partly cooked, it tends to give them a red color.

Steamed Eggs

Oil a skillet, and when slightly hot, break in the eggs and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fitting cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove and serve immediately.

Jellied or Coddled Egg

Put 1 pint of water into a small saucepan, and bring to a boil. Drop 1 egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil.

Plain Omelet

Beat 2 eggs slightly. Add 1 tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately.

From GoodEgg.com:

Sunny Side Up or Over-Easy

For traditional sunny-side up eggs, melt 1 or 2 tablespoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. For over easy-eggs flip over for 15 seconds. Serve eggs right away and enjoy!

I usually like them scrambled because the texture just seem to make it taste better when it's nice and fluffy. Close runner-ups are boiled (then sliced for a salad or something), sunny-side up, or omelets (with just about everything on it, especially Mediterrean style).

over medium! sounds picky, but most restaurants know what i mean........like over easy but the white isn't runny at all.

Scrambled eggs on toast, nothing better for breakfast!

Scrambled - and beat the hell out of 'em please!

Oh, and also lotsa butter and no chunky bits!

The closest I can get to eggs is french toast. Any closer to actual egg, and the texture freaks me out. I don't like mushrooms, either.

mmmm scrambled eggs bacon and OJ mmmm no better way to start a day

Eggs make me cry. Evil, sick smelly things. They should be ILLEGAL.

I'm with jimk, firm white, runny yellow all the way.

Scrambled, definitely. Sometimes with sauteed garlic, sometimes with sauteed green onions. If good avocados are available (most of the time in sunny Cal), I'll chop an avocado up and put the eggs on top. With lots of hot sauce.

scrambled or boiled

I like eggs any which way, but voted for poached, preferabbly with lots of salt and pepper over white bread... Yummmy...

I have always liked mine sunny side up. Hmm....with some bacon!

Scrambled with salsa! If not salsa, hot sauce. Other than that, I have favorite way, cook them like they are sunny side up, then when the white is firm, flip them over. I call it frying? Good with just hot sauce, and toast!

I'll take 'em however I can get them. Over here they eat more raw eggs (mostly as a binder in other non-cooked foods) than I ever thought possible. It grows on you.

mhm, same here.

i dont really like the taste of eggs that much, either.

once in a great while, i can eat scrambeled eggs if they have lots of veggies in them, pref with salsa too.
but only every couple years or so.

eggs. bleh.

:)

I like hard boiled eggs. I usually have 2 for breakfast.
Also, fried eggs- sunny side up.
And loaded omelets.

Interesting. I absolutely love mushrooms and eggs! I'll probably never be able to figure out what it is about the texture that people dislike about it. My aunt is the same way and won't eat mushrooms. She also doesn't like oysters which I guess is similar in texture. I wonder if it's related or just something psychological.

i love em sunny side up...

a friend of mine just told me aboubt how he cooks these with a couple of thin shreds of
cheese melted in them...

i also particularly enjoy them boiled, or sometimes even soft-boiled (with toast soldiers).

yum yum yum...

great thread collide, i lurve my eggs

I like them all ways but try a Toad in the hole there great. Take your favorite bread(mine's whole grain) and tear a hole in the middle and butter one side. Put buttered side down in hot pan and break an egg in the hole and filp when bottom is brown. Take out of pan when yoke is done the way you like. Runny is best so you can dip the edges of the toast in the yoke. Yum

I like em' any way at all. From raw to hard boiled and any way in between.
Chicken, duck, goose, quail, ostrich...love em'.

I like mine in a burrito.

I like eggs most any way but a western omelet is the best.

egg cheese (bacon) on a croissant or bagel

cheese omelet is good

I rarely eat eggs by themselves. On the rare occasion that I do, I can only eat mine scrambled ( NOT runny).

I rather like an egg swimming in cream, baked on top of a generous wedge of fois gras in a ramekin (great name for a little pot). Not every day, mind:)

I like 'em poached.

..

Sunny side up with really good bread to soak up the yolk. If the bread sucks, I'll just firm the yolk up.

For an evening meal, I'm more likely to make a plain omelette with melted parmesan cheese.

Scrambled.. but its all good

im surprised more people like sunny side up or over-easy than scrambled... its seems to me that everyone gets scrambled. personally i like em over-medium, over-easy is a little bit too runny for me, unless i have a good piece of toast

SUNNY N' RUNNY!

I like em poached too.

I like them scrambled just because I can't stand a whole yolk.

i like them a variety of ways :)

hard boiled for it's easy compactness.

scrambled for it's simplicity

over easy for dippin' toast

poached for benedict

....

Scrambled is my first choice for eggs and hard boiled is my second choice.

I like 'em over easy... mmm hungry now :)

I'm a toast dipper ... I'll have mine over-easy please .

Always been a scrambled guy, but lately been doing more over easy...

First of all, what's vegetable butter? Anyway, how come nobody else voted for omelets. There freakin awesome.