Eggs are very versatile in nature, you can bake them, fry them, cook them. what is your favorite way to have eggs?
Scrambled
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Over easy or poached.
(In a tortilla espanola is rhe most common)
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I recall another fairly recent egg cooking thread. In it someone mentioned that there are electric egg poachers. Ahha, I thought, the solution to my total incomptence with poaching eggs, so I bought one. Although it has not proved to be the solution. It works by steaming off a measured amount of water. I am religious in making sure the measure is accurate but I just can’t rely on consistency. Sometimes, they are overcooked, others undercooked, occasionally perfect. The kit now lurks at the back of the kit cupboard and I’m back to scrambling where I can see what’s going on and time the rest of breakfast accordingly.
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Soft-scrambled with a touch of heavy cream and some cubes of cream cheese mixed in just until set. I don’t like “hard-scrambled” eggs.
Over-easy
Hard-boiled for salads or when I’m having picnic fare at home (i.e., pork ribs and coleslaw for Independence Day)
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I love them poached, but I have given up on trying at home - some folks on here are familiar with my way of grief with this particular prep.
Soft-boiled, fried, scrambled, raw in Caesar dressing - eggs are staple in this household.
ETA: deviled, of course! How could I forget deviled eggs!!!
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My girlfriend always ask for “eggs over easy”. I am teaching myself how to make them in an enameled cast iron skillet, as I no longer want to use non-stick pans.
I’ve only ruined a few eggs, which I eat… but she loves that runny yoke and a piece of toast to dip it in.
If eggs go on sale, I’ll make egg salad (another one of her favorites).
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Sautéed veggie omelette.
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Fried. Preferably over easy or sunny side up if fried in lots of oil at high heat so the white puffs up.
Hard-boiled. Bonus points for tea or soy sauce eggs.
Eating the last of my soft-cooked Korean soy sauce eggs today, actually.
I find poached eggs pointless. I don’t mind them, but I always wish for a fried egg instead.
I almost never think to scramble eggs as my first choice. But I love puffy Thai omelets, soufflé omelets, frittata, tortillas, and so on. Love gyeranjjim, too! Team fluffy scrambled eggs!
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Because of their touted versatility, I have no favorite. Eggs are the closest things I can think of to the perfect food.
A more interesting question to me would be: What egg method or dish don’t you like?
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Anything involving tomatoes… which is strange, bc I love both on their own (or in other dishes) - just not together. So - no shakshuka for me, no Chinese tomato eggs.
Raw straight out of the shell.
Over-fried, hard-scrambled, hard-boiled to have a blue yolk.
Also, the whites need to be cooked beyond the snot stage. I just can’t.
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Soft boiled.
And I’m not convinced by the likes of the American Eggs Benedict ( which is now quite common in the UK, in upper end hotel breakfasts)
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Snotty egg whites. No tamago kake gohan for me. No Chinese dishes with egg white sauces. No 3-minute eggs.
I don’t really like creamy scrambled eggs either, but the level can vary. French omelets are ideally supposed to be babeuse aka snotty, which explains why I dislike them. I can’t look at a lot of omurice out there where the egg is pretty much liquid. Or oyakodon that’s the same. Runny yolks good, runny whites no.
On the flip side, I think this omurice has a really nice egg where even someone like me whose preference is for fluffy would be happy to eat this.
https://www.instagram.com/p/CjJMqeYuJ2d/?igshid=YmMyMTA2M2Y=
Hard boiled eggs with a dark ring around the yolk are also really off-putting to me.
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Give it one more try. I just discovered this guy a couple of moths ago… no nonsense, to the point, and the methods/recipes I have tried so far were impressive.
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Did you ever get a poach pod?
No, bc I’d had one previously and it didn’t work - despite ample amounts of lubing up that mofo, the egg ended up sticking to it.
I simply cannot continue subjecting my household to the level of utter rage my poaching attempts tend to provoke. Some tasks are best left to other, more talented folks 
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I have half a mind to come over there and teach you how.
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Beaten well, mixed with sugar, flour and butter. Add chocolate to taste. Bake in a 350F oven Let cool and dunk in milk.
Aside from that, scrambled with a side of bacon.
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I’m starting to think there might be something you’re trying to tell us, @iluvcookies…
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