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.

The only acceptable form of egg is in pastries/breads (can't make my world-famous cornbread without eggs) or fried rice.

tobiko sushi topped with a raw quail egg


mmmmmmm....

I tend to scramble them with lots of added ingredients. I also order scrambled out since they are harder to mess up. I do avoid tubs of scrambled in buffets, since they're usually gross.

I enjoy an occasional hard boiled egg. Low in calories and filling. I also love devilled eggs. I just spotted a recipe for dill chicken salad stuffed eggs in Sothern Living magazine that I will try later this week. Chicken and eggs in the same dish, hmmmm.

I love scrambled. But I don't like them "wet" scrambled.

Oh, and scrambled eggs are made from EGGS, not out of a carton or a powdered, freezedried or otherwise processed egglike product.

I like eggs in all forms: poached, scrambled, omelette, over easy, hard boiled, deviled...it's a beautiful thing, the egg. I actually got as a gift an Oster egg poacher/hard boiler that you can hard boil 6 eggs in at a time; you put a bit of water in its base, plug it in, and it does an excellent job at hard boiling the eggs. It's not so swift on poaching, it tends to overcook the eggs, but it's great to be able to hard boil a few to have around for breakfast....

I fully agree with the earlier posters regarding "runny" scrambled eggs. This problem seems to be especially prevalent at Embassy Suites ! Totally gross.

I'm an egg lover....and will have them for dinner from time to time. (In fact, I'm known to do bacon/sausage and sunny side up eggs for dinner).

I know.....it's bad for me. But I don't do it too often !!!

I must be the exception. I like my scrambled eggs wet and just underooked. For me there is nothing worse than dry overcooked scrambled eggs. But I also like them fried with the yolk still runny. Also like yolk based stuff like hollandaise sauce and lemon curd. Yum!

Breakfast was torture as a child.

My mother overfried eggs that were sunny side up, and made runny scrambled eggs.

I like hardboiled eggs, egg salad, eggs benedict, and hollandaise on anything.

Deviled eggs are the best. I can not pass them by.

Umm, hardboiled seagull eggs at St. Johns in London.

Heuvos Rancheros and best of all, but really hard to find, good migas with chorizo. Yummmmm.

Best eggs benedict I ever had was at The Connaught in London. The eggs were like they were floating on air they were so light and fluffy.

With the current pattern of immigration, I ought to be able to find a local plate of huevos rancheros in the morning, but haven't yet. I guess it's time to do a little more scouting arround.

Living in CA and CO, and visiting AZ and NM, it's been a treat, but too rare.

Of course, it's best done on a Saturday moirning so I'm not inflicting my co-workers with an ill wind.

Deviled eggs, how could I forget? My personal recipe is to take equal amounts of the yolk and mayo, a squirt of mustard, and bacon bits. Mmmm....

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

I adore eggs. I prefer them farm raised from chickens free to walk around and eat bugs and flowers. Can't get enough of the really fresh ones.

First choice is boiled eggs and scrambled after that with real butter.

I had some of the eggs boiled in volcanic water in Japan. Extremely good! In fact all the eggs in Japan tasted better than ours.

Rice Cooker Update: so far I love it!

Congratulations! I'm so pleased you're happy with your choice of rice cooker!

(I used to be given the task of feeding the chickens as a child staying with my relatives - chickens are REALLY scary when you're not much bigger than one . Many of the eggs would be double yolkers. Been a while since I've had one of those...)