This morning we are having what we call eggs a la Moonstruck. Cookie cutter hole in the middle of a slice of sourdough. The bread and egg are fried in butter on both sides. Why does this taste different from over easy and toast? Why do scrambled eggs taste different from omelettes? Why do coddled eggs taste different from soft boiled or poached. Different ways of cooking eggs result in more than different textures and presentations; they subtly alter the taste. It is fascinating how many nuanced flavors can be coaxed from an egg.
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Ah, so not actually another egg question, as you’re giving the answers as well. 
Why does beef taste different when you grill it as a steak from when it’s in a stew?
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physical and chemical variables?
e.g. scrambled eggs amalgamates everything including the choice of cooking fat but how well done the scrambled eggs are results in another range of taste and texture. with a simple fried egg the yolk and the white cook separately, and again depending on the level of doneness and the severety of heat applied will give another range of taste and texture.
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I’ve always chalked it up to the ‘fun factor’. It’s more fun to cook and eat an egg that way, plus you get to nibble on the bread disk while the egg is cooking! I suspect I think it’s more fun, though, because it was one of the first ways I learned to make eggs, so there’s that sense of nostalgic acccomplishment.
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I like to dip the fried bread disk into the runny yolk, like a toast soldier!
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Known in Penna as ‘dippy eggs.’
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Butter makes everything better 
. I scramble eggs in butter as well as fry eggs and make omelets. Also a cook has the opportunity to season the eggs before cooking, unlike poaching or cooking in the shell. I find plain poached, soft boiled and hard boiled eggs 
. Even when seasoned with s&p.
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Totally agree. And different broiled or done in a pan. Weird.
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+1 on the glories of butter.
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@Harters got me thinking about the Maillard reaction. I venture to say that even if the eggs stay pale, like in a French omelette, there is the subtle beginning of a Maillard reaction with anything fried, not yet visible but already changing the taste.
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And here I am thinking “I don’t know if you can cook and egg any way besides burnt that I wouldn’t eat it. “
Anything from the hardest hard boiled (with or without transformation to deviled eggs), to poached, fried, medium in a sandwich, sunny side up with runny yolks, barely cooked soft boiled for bread dipping. I’ll do raw quail eggs w oyster shooters.
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Raw quail yolks for tartare 
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Hi, Tim! Were the eggs tangy from cooking next to the bread?
How about tamagoyaki eggs for a different flavor experience? I’ve been doing that lately! I even got me one of those Techef pans and rolling spatula a few months ago!
