I love eggs. If I eat out at a diner, I usually ask for them overeasy with a very thin lacey brown edge (like a milano cookie). If someone I know is cooking them for me and I can eat it right away, I might ask them to make it scrambled soft. At a diner, then always sit too a little too long so the egg finishes cooking on the plate by the time I get it. When I eat Japanese udon, I always ask for the egg to be poached. At home, when I want to be comforted, I like Chinese steamed water eggs. It's a savory, bordering on bland and has the consistency of custard. The secret is to use water that has been boiled and cooled so you don't get any bubbles. I don't really like to eat hardboiled eggs, but if I do, they have to have not one trace of that green ring around the yolk. I like quail eggs soft boiled. In general, I prefer to cook eggs myself. My mother is the only other person who knows how to cook them the way I like them eggsactly :D .