Eggs On What?

So yesterday morning, I decided I'd go quasi traditional on you...2 eggs over medium (are you getting an idea of how I like my eggs? Discussion on perfectly cooked eggs to follow...) and an everything bagel thin with sun-dried tomato and basil cream cheese (Thank you, Kraft, for all the things you do to make my life happy.)

Last night was a stay in with Chinese food and veg out on the couch kind of night...so we had a ton of leftover Chinese food...My thought process was simple. What would be the most likely thing I would eat with eggs? Fried rice? Nah... Beef Kow? maybe...but probably not... Empress or General Tsaos Chicken? Meh... Fried Shrimp?...maaaaybe... Potstickers? hmmm....dumpling goodness...pork (kind of like sausage)...hmmm....

So I sliced up two potstickers, nuked 'em, and topped them with (wait for it) 2 eggs over medium. Big surprise there, right? Surprisingly, really good. I was delighted with the breakfast choice.

Ok, now for my discussion on eggs. I have no particularly favorite way of cooking my eggs, as I personally enjoy most types of eggs. I don't like runny whites at all, in any way...but otherwise, I'm open to options. I think I've only had 3 people in my life (other than servers who are paid to do so) ask me how I like my eggs... 1. My mom, even though she doesn't always, and usually she knows how I like them anyways...but she has cooked made to order eggs for me since childhood. My mom kind of rocks 2. V's mom. *happy sigh* breakfast at their house was GREAT. 3. I'm pretty sure somewhere in the grand scheme of breakfast, some dude may have made me breakfast and cooked the eggs to order... But typically, I prefer to make them myself, because I'm a bit of a control freak, and know what I want and how I want them.

Eggs: As I Believe Them To Be

Eggs Over Easy- Not my favorite, but they should be very runny yolks and mostly hard white with no crisp edges
Eggs Over Medium- Slightly runny yolks with hard white and no crisp edges
Eggs Over Hard- Hard yolk, hard white, crisp edges
Sunny Side Up- GROSS.
Basted- Now, I have yet to actually make a basted egg, but if I ever feel the need to extra clog my arteries...this is the one I'd go with. Cook the eggs in butter. Use baster to top the eggs with more hot butter. 
Hard Boiled- I'm still perfecting this type of egg, but its best cooked in a metal pot (no non-stick) the shell should peel right off
Soft Boiled- A shockingly tasty variation of the boiled egg...hard white, but not quite hard yolk (not runny though)
Poached- A perfectly poached egg is poached medium unless requested otherwise...I always pat mine dry with a napkin or paper towel before consumption...I don't like it watered down...
Scrambled- They should not be plastic-y and foldy like McD's folded egg... (I prefer the round egg. Every time.) They should be light and fluffy, not crispy or runny
Cheesy Eggs- These should be superbly cheesy. Preferably at least one slice of cheese per egg...if not more. Scramble to personal preference.
Omelets- Should be folded over the tasty ingredients, not cooked with them. That is more of a frittata.

Ok, I'll get off my high horse. How do YOU like your eggs, should I ever cook them for you?