All time favorite egg dish is eggs poached in a poaching pan, swimming in butter in the little cups, with a runny yolk and tender, but firm egg-shite, dusted with salt an pepper and served on lightly browned toast.
Close second is fried egg, cooked until the shite is firm. Then place 2 tbs. water into the pan and cover. Cook until the yolk membrane turns pink.
But I love many omlettes, scrambled eggs (moist please), eggs fried and basted in bacon grease, frittatas, quiche, soufle's, custards, soft and hard boiled eggs. In fact, about the only egg I don't love is that Phillippino delicacy, Baloot!
Seeeeeeya; Goodweed of the North