I too am an egg lover

fried, scrambled (spilled on to the plate just as the last of the moisture is gelling into firmness with the lightest dusting of smoked pimenton/paprika), turned into lacy filaments to top a pad thai or threading through like a cobweb in a delicate soup. Boiled, no more than 6-7 minutes. Just enough so there are no white 'mocos' (I'll spare you the translation ) but not long enough for the yolk to harden. Poached eggs with Bernaise sauce can be extraordinary when cooked to perfection.

My favourite omellete will always be 'tortilla de patatas' the REAL Spanish omelette- egg, salt, potatoes (and for my taste some onion) - nothing else except for the oil it's cooked with. (I'll acknowledge the addition of some bell pepper slices as an acceptable regional variation).

Tamago onsen (an egg lightly boiled in volcanic mineral water) with rice is a perfect breakfast, or tossed and fried with spring onions/scallions or garlic shoots and topped with shredded nori (dried laver/seeweed) and flakes of toasted sesame seeds. I even like raw eggs whipped with freshly grated yamaimo and hot rice or soba (buckwheat) noodles.

I don't think I could take on Filipino Balut, these eggs are also enjoyed in Vietnam and other parts of Asia.

Any balut lovers out there???

Then there are the egg desserts. I've ALWAYS got room for flan de huevo (what Spaniards call eggy creme caramel) and properly made custard (creme anglaise) is also a delight.
But I also have a fondness for 'yema tostada' literally 'toasted yolk' - a traditional Spanish delicacy made with little more than egg yolk and sugar.

I also like seagull eggs, but not the real ones. These were a beloved treat of my husband's granddad. (Inside, it looks like an egg shell of white chocolate with a thin layer of sponge and a sweet yellow bean jam filling) kamome no tamago