Boiled or pan-fried, depending on what I feel like. Or sometimes scrambled, or a well-filled omelette.

Boiled: Fully set whites, with a soft yolk, but that's really hard to do, so I usually settle for either hard-boiled (less tasty yolk) or partly soft egg white (though this upsets my stomach occasionally). TIP: Always cool the eggs well after boiling, as it stops the cooking process, and also makes peeling much easier.
Fried: The Greek way. I learned this when I was on Crete: Get plenty of olive oil in your pan, and put on high heat. The egg will fry nicely, and stay whit on the bottom (no brown from the pan). It won't stick, and the white will solidify nicely. Tastes absolutely delicious.

scrambled :p

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