Scrambled, omelets (Denver is best), deviled, over easy.

I eat boiled ones, too, but never had poached.

Over easy, with toast on the side and Franks Red Hot splashed across the eggs. Mmmm that's what I had when I got home from work today.

I checked poached. I like to poach two or three eggs in with my ramen, or better yet, Chinese noodles, artificial spicy beef flavor. An egg will poach nicely in the same time it takes those skinny little noodles to cook, about 2 1/2 minutes.

The way I usually order them is basted, sunny side up but cooked under a lid so the yolks cook over white or pink. When I cook them at the ranch where I ride dirt bikes, I do them black buttered, what Nero Wolfe called au beurre noir. Melt butter in a skillet, then splash in some balsamic or red wine vinegar before putting the eggs in the pan. Add salt and coarse ground pepper before putting the lid over them. My pop liked to do them this way when I was a kid. Dunno if he read Rex Stout or not.

I prefer Beluga chilled on a salted toast crisp with nice German white.

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Bob in Indy

Breackfast.

Brunch.

Lunch.

Snack.

Dinner.

Snack.

Midnight snack.

Did I mis supper?

Most any way but my favorites are made in a cast iron pan with side meat. Bacon grease it a must.

Fried over medium, Scrambled tight with cheese and Omelets.

Nobody likes it McMuffin style? I make some good ones.

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Dum vivo cano

I guess you never heard of jajka faszerowany.

Of course I don't eat meat anymore so I leave out the ham.

However, for a simple breakfast egg, I'll use three or four eggs (only one yolk) fry them up in olive oil with salt, pepper, and fresh chopped garlic, and bust the yolk so I have a spread out cooked yolk portion.

Some slices of avocado on the side.

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- The Federalist #46 -

Interesting...btw, what brand of earth shoes do you wear?

I like to eat the just hatched chicks, still warm from the incubator. Yum!

I see, you like your balut still kickin' and chirpin'.

Huevos a la Mexicana! That's a dish of scrambled eggs, (soft- medium) that starts with chopped onion, yellow, red and green bell pepper,jalapeno and serrano pepper, tomato and celantro. Corn tortillas. Butter....ohh, gotta run guys, breakfast is ready...

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Halfway and one more step

Oh yeah, I forgot fried Dorado roe. Now that's some good eatin' eggs. Light and fluffy, a little grainy texture- unique and buillds strong bodies in several ways. best part is you get to catch 'em

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Halfway and one more step

Not a big egg fan. I like my eggs disguised by other tasty foods. Scrambled up with bacon, sausage, ham, cheese, veggies, etc. works for me.

I love cacklefruits. The chicken egg is really is incredible with all it's uses, in baking and using as a binder. I like a kind of over-medium, best, a little brown on each side with a crispy, lacy edge, and still a runny yolk. Love a big pile of scrambled. Can't make tuna salad without hard boiled eggs. I can pack away a lot of deviled eggs, especially with a lot of devil in them. I am ignorant of poached eggs, I guess I don't see why you would cook one in water when there's pork fat or butter?

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Wayne
Torn & Frayed

Huevos de los rancheros...is that like a wild chicken egg, or is it a Mexican dish?

Make mine two over easy with a side of scrapple and english muffins dripping in butter and marmalade. A glass of V-8, cup of coffee and the morning paper.
Haven't thought of a balut since 1969. Didn't have the nerve to try them then and don't want to now...uggggh!

Who enjoys a Sunday morning brunch of Eggs Benedict, fresh bagel, cream cheese and lox, and a bottle of champagne? If so, say Aye.

Theres only a few ways I like eggs.
Over easy.
Sunny side up.
Fried hard. (for sandwichs)
Hard boiled.
Soft boiled.
Poached.
Baked.
Deep fried. (yeah really)
Scrambled.
Omlets.

You left one out....Filipino style.