I always sing-along-a-Dino when I'm cooking eggs but then I'm easily amused.
How do you like yours (apart from with a kiss, natch)?
I'm very partial to a softly boiled, runny yolk, firm white sort.
I like my scrambled to be just that teensiest bit wet too.
Poached are good as long as the yolk is soft.
Fried are ok and occasionally necessary with a couple of rashers.
I'm only asking 'cos they've got great eggs out here; yolks are deep, deep ochre colour.