Oh, the venerable egg... so many uses, so many forms, so many varieties.

(For the purposes of this thread, we're talking about bird eggs, so forget caviar ... also, let's keep it substantially egg-like, e.g., don't include mayonnaise, which is it's own tasty thread).

Fried: I love mine over-medium, or in Benedict form. Scrambled is hard to mess up, but it's also hard to make excellent. One excellent time was at a brunch in SF... must have had sea salt and a touch of butter. However it may be, it can't be scrambled and runny.

I don't like it when the yolk is solidly cooked, so to hard-boiled and McD's McMuffins. And what's the deal with poached?

Egg salad is tasty.

Quail eggs scare me (for some reason), but I want to try an ostrich egg sometime.