Serious Eats - seriouseats.com

@runnereater- Haha, that's totally where I got the idea from! She chooses Eggs Benedict in the film, right? I remember loving that scene in the where she has like 20 plates in front of her and she was tasting them all. And, even then, I was like 11, I didn't think that seemed very practical. The eggs would be cold... and think about all the dirty skillets/pans!

I don't think there is a way I don't like eggs. My husband makes the best scrambled eggs...still kind of wet and very soft!

I don't do pickled or hard boiled eggs. Hard cooked yolks are just not enjoyable to me.

I've been on a poached egg kick lately though. No grease, easy cleanup - especially for camping.

As someone who gets severely nauseous several times a day, eggs have been good friends of mine many years, and some days soft boiled eggs and toast are all I can eat.

My favorite egg dish would be filet mignon eggs benedict. Normally I like them poached, or sunny side up with runny yolks to dip toast into. Or the famous "toad in the hole," "eggs in a basket" concoction. I don't like overcooked eggs, but like egg salad, and deviled eggs. Scrambled and omelets can be good for fillings, but again, don't cook the heck out of them.

My mom makes a mean frittata most Sundays, Perky, she'll change your mind about the "overcooked" feelings, she's got them down to a science!
She makes good use of whatever leftovers are left from the crisper and cheese drawers so we have different kinds almost every week.

You convinced me bobcatsteph3! I'll be there tomorrow morning - just tell me what time breakfast is being served. You want I should bring a box of jell-o?

When I was growing up, my mother would make soft-boiled eggs for breakfast. Somehow she always got them to the point where the yolks were still runny, but the whites were "just" set. Yummy!

I, on the other hand, have never been able to duplicate that feat (even tried one of those egg-shaped thing that you throw into the pot while they're cooking... still no love...). Anyway, I can make a decent scramble, and I can do a very nice "fried" - whites "just set, not rubbery, the yolks filmed-over but still runny (and no blobs of uncooked white material).

best poached eggs.....We even have our own Chickens....

I love to get sushi - smelt roe with a raw quail egg on the top.

Since a kid I like mine over medium, the whites cannot be the least bit runny, the yoke yes. So i do have problems with the 3 minute eggs and poached eggs because of the runny whites. Other then that I love eggs any place, any style, anytime, and on the strangest things.

@mhurst- What is your husbands secret to making his scramble? I know my mother had this one ancient pan that she only used to make eggs in (any style) and they had this taste that could not be beat.

Oh aside from the regular ways of eggs that I eat I love scotch eggs and egg in a basket.

Right now, my favorite way is sunny-side down with a runny yolk. I have had scrambled egg and omelet 'periods.' I'm more into hardboiled during the summer and spring, being a 'hot food in the winter/cold food in the summer' person by nature.

As a kid I didn't like them as much, and had to have them 'doctored' more for me to eat them, but now I love pretty much all kinds of eggs--I don't like them fried in oil, or poached that much, but I guess that would be it...

I like my eggs any way but soft. If I see the tiniest bit of white goo, I'm off my feed for hours. To me the perfect fried egg has perfectly set whites and barely set yolks.

I love hard cooked eggs. I have discovered that steaming them in my rice cooker makes the best hard cooked eggs ever. Tender whites, creamy yolks, no green ring, and easier to peel. I love them as is, in egg salad, as deviled eggs, in my potato salad.

I have finally mastered the art of the perfect omelet for me (we're all different in that regard, I think). I whisk us 3 eggs w/a little milk, and pour into a very large nonstick skillet. When it starts to set I sprinkle on a little cheese, and season. When the cheese just starts to melt I fold it in quarters and side it on to a heated plate, thus giving me 4 layers of super thin egg surrounding the inevitable creaminess of the cheese.

Once when someone invited me for dinner, he--knowing that I'm a vegetarian--asked if I eat eggs. I said yes. He then said, "Does it matter if they're chicken eggs?" I was a little confused as to why he would ask, but assumed he wanted to serve quail eggs or something, so I said, "No, I guess not..." He then asked, "So, you eat fish eggs, right?" Time for my back pedals to go in high gear!

Anyway, yes, eggs are great, but no thanks on the caviar!

Fried, with the yolk broken during cooking.

Over easy, I can eat them with a lot of salt and pepper. Other than that, I like scrambles with a lot of cheese, or frittatas. I don't really like eggs. They have a weird taste and the texture drives me crazy.

Suzzanne, a girl after my own heart. That's my all time favourite.

@meg3j- thanks for the tip, I will have to try this sometime.
@Suzzanne- Ooooohhhhh frying in bacon grease, that is how my dad used to make them on Sat mornings the eggs, French toast and potatos, doing this method is wicked good.

I love eggs any way they're cooked as well. I absolutely love soft cooked scrambled eggs, and fried, cooked in butter & bacon grease in a very hot pan so the whites get crispy on the edges, and the rest are just barely cooked.
@kerosena - I have the opposite problem w/scrambled eggs...it seems whenever I order them out for breakfast, they always end up overcooked for my liking...even if I order them soft. I'm a glutton too...I order them all the time...hoping they'll be cooked the way I want...and they rarely are. Now I mainly save my scrambled eggs for home.
@bobcatsteph3 - I had the opposite problem w/eggs & nausea for awhile too....when I was pregnant w/my daughter I got sick after eating eggs....I couldn't even stomach the smell of them for a long time...it was very depressing. I'm glad they're comforting for you...now they are one of my favorite foods!
Speaking of....my husband & I hit the egg yolk jackpot this morning...I had bought some jumbo eggs a few weeks ago.....when I cooked one last week I was delighted to find a double yolk. This morning we made scrambled eggs for brunch....we cracked 4 eggs open, and each egg had a doubled yolk! 8 yolks...it was heaven! I just wish I would have caught him before he started scrambling.

fried at 255 degrees F in several tablespoons of butter, and just before they are cooked...... baste the eggs with the butter (I prefer clarified butter) kosher salt and cracked black pepper to taste and voila!

Fried, over easy with yolks beginning to set so they're gooey but plenty of runny goodness to dip my bacon or ham into.

Hardboiled as tea eggs, poached on top of ramen/udon, also with gently set but runny yolks. The yolks are a condiment!

I also like my chawan mushi and omelets!

I love baked eggs. I usually make them with spinach, tomatoes, bell peppers, and/or pasta sauce. I make sure the yolk stays runny, too. Nothing is more gross than grainy, hard-cooked yolks!