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fried, cooked good and solid (little rubber balls), brown and crunchy around the edge without a BROKEN YOLK. I'm lucky if I get my eggs cooked the way I want them (in a restaurant) once out of every 50 times.
I would say all of the above, because I love eggs and the wide variety they can be prepared. But the most favorite is the soft boiled kind you scoop out of the shell.
Scrambled with a splash of cream, cooked light and fluffy in butter, with a sprinkle of grated cheese melted on top. I have super championship cholesterol, so I don't worry about it.
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