If we're talking straight eggs, then its poached, in a poaching pan, in butter, then placed onto buttered toast. The whites need to be cooked through and the yolk must be runny. All is lightly salted with a hint of fine grind black pepper.
Next, we'll go for soft boiled, again served atop either toast or an English muffin. The large-grade egg is placed in a pan with cold water and cooked unti lthe water is just beginning to bubble. 2 minuters and 37 seconds later, it is plunged into cold water and the shell crazed. this gives me perfect results every time.
After that, I'd have to say basted, cooked in a buttered fry-pan unti the white is nearly set. Add 2 tsp. water and immeditely cover. Let the whole thing steam for about 25 seconds and remove to plate.
I love scrambled and hard-boiled aboout equally. But I don't want the scrambled to be too firm.
I love French Toast, omeltes, quiche, soufle', and any other egg dish you can think of. I also adore deviled eggs where the yolk is mixed with Miracle Whip salad dressing, powdered mustard, sweet pickle reslish and finely chopped onion. Sprinkle the top with Hugarian Sweet Paprika.
I love custards, flan, and even make my own mayonaise, taking great care to clean the outside of the shell in hot, soapy water, then rinse under hot water. Crack, add 2 large eggs to 1 cup sunflower oil, mix with the imersion blender, add onion powder, salt, and rice vinegar to taste. I can then add other flavorings as the recipe or sandwich may require.
I even likepickled eggs.
About the only egg dishes I won't eat are balute and 100 year old eggs
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Seeeeya; Goodweed of the North