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Poached all the way! I really want one of those egg-poaching pans - it's such a unitasker, but damn it makes nice eggs.

I voted scrambled, but realized I should have said "Other." I'm a big frittata fan. It's the only way I like an egg cold. Makes a great, great sandwich to take to work. (On seeded whole grain bread w/mayo, lettuce, and pickled red onion. Alas I don't have one with me today!)

Egg drop and hot and sour soup are favorites too. I have yet to figure out how they get the egg to stay in such nice ribbons. I've tried swirling the soup and slowly pouring in the beaten egg and I always get an initail big blop of egg, then subsequent wispy strands.

Over Ramen. Nummy!

I like every option and I like your illustration too.

Scrambled over all else! I like 'em slightly "wet," with cheese and onion and tomatoes.

an over easy egg is great on many toast and my simplified version of bi-bim-bop (stir-fried/pickled veggies, spices over rice with runny yolk to pull it together)

Here's an interesting article on the trend of slow-cooking eggs:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/05/FD8NRRLL5.DTL

I saw quite a few menus in Spain featuring this type of cooking.

I must give credit to Chef Daniel Patterson for an egg preparation that is the one of the best I've had. It was a salad topped with an egg "surprise." The surprise was a poached egg that was then breaded with Panko and herbs and then fried. The textural contrast was what made this so good.

There is no better meal, for any time of the day, than a soft-scrambled egg on good toast, with a little bit of butter and salt.

I don't usually cook for just me, but eggs on toast is irresistible.

I like my eggs best as an omelet. Simple, just cheese in the middle most of the time. With a good non stick pan, an omelet isn't any more work than scrambled eggs, but more elegant.

Correction. The egg was actually topped with a fresh herb salad and the egg was served over braised lentils.

i love poking a hole in the yolk and letting a few drops of soy sauce mix with the yellow...soooo good.

Coddled eggs are the best! Better consistency than soft-boiled or poached. Add butter and herbs before you screw on the lid. Serve with lots of toast spears for dipping -- yum! You can find vintage coddlers on eBay.

I'm one of those strange people who doesn't like the taste or texture of eggs. I use them only as glue to hold other ingredients together in a western or quiche, or in baking, of course.

sunny side up or over easy

I love them cooked just about any way, as long as I can go get them fresh from my chicken coop, but my favorites are slow cooked scrambled or over easy on top of potato/roast beef hash. Yum!

Poached all the way baby! I saw a method on Good Eats that turns out perfect every time. You boil water in a deep skillet with 1-2T of vinegar. Crack the eggs into individual cups (or one at a time into a ladle) and pour them into the boiling water very close to the surface. Then turn off the heat, cover and wait 5 mins. The yolks turn out creamy and soft, but not runny. YUM!