Poll: How do you like your eggs?

Poached. That is for me the ideal way to to bring out the best in fresh, free range, farm eggs. No fat to hide behind, no sauces, just a perfectly poached egg with a runny yolk, on toast with a tiny bit of sea salt.

I concur. This is the best expression for the best eggs (which I have actually found very difficult to find in the States, but once you've developed a taste for them, it's hard to settle for anything less).

I'll say that we eat omelets most often (once a week minimum) but scrambled eggs are also in the routine (they just take so long) and baked/shirred as well. Occasionally fried when we're lazy.

What about the way you prepare scrambled eggs takes a lot of time? Something tells me you do something more interesting with yours than I do with mine (though I rarely scramble).

And congrats to you and your wife. Stock up on the sleep while you can!

and baked/shirred as well.

Indeed, when you think about it, omitting that option from an otherwise pretty exhaustive list is shirr a bit on the oeufish side.....

What about the way you prepare scrambled eggs takes a lot of time? Something tells me you do something more interesting with yours than I do with mine (though I rarely scramble).

I cook them very slowly over very low heat. I forgot where I first heard about the technique but they come out much creamier and silkier that way. I'm talking low heat so they can cook for 15-20 minutes and still be wet and creamy. Lots of stirring as well. (I think the original technique may have called for 30 minutes of cooking but even I have my limits!)

I do it less these days because since my wife likes them well-done and 'hard' it's kind of a waste to do this technique, although I had convinced her of its creamy luscious virtues in the past.

My favorite would be a very tender "omelette nature" made with free-range eggs, but since I love eggs Benedict too, the poached version definitely appeals. I also adore a version of Eggs Florentine where smoked salmon replaces the ham, under the spinach.