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"When discussing the perfect method for frying eggs the other day, we realized: There is no right way to make eggs, only preferences. Some prefer crispy, lacy edges on their fried eggs; some like them just set, with no color. Some like a simple soft scramble, while others prefer tomatoes, scallions, and cheese to dress it up. And\u2014of course\u2014&lt;a href=\"http://www.bonappetit.com/test-kitchen/cooking-tips/article/perfect-poached-eggs\" target=\"_blank\"&gt;everyone has their own trick&lt;/a&gt; for making &lt;a href=\"http://www.bonappetit.com/recipe/the-perfect-poach\" target=\"_blank\"&gt;perfect poached eggs&lt;/a&gt;. Check out how BA staffers like their eggs, and tell us how you like yours in the comments. &lt;p&gt;\"Butter. Spring garlic. Scrambled. Salt and pepper.\" &lt;em&gt;\u2014Brad Leone, test kitchen manager&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"I like my eggs over easy, but because I often can't flip them without breaking the yolks, I resort to steam-basting them: cracked right into the pan over a medium flame and covered with a lid just until the whites are set.\" &lt;em&gt;\u2014Joanna Sciarrino, assistant editor&lt;br /&gt;&lt;/em&gt;&lt;/p&gt; &lt;p&gt;\"Over easy, preferably on a breakfast sandwich from LA's &lt;a href=\"http://eggslut.com/\" target=\"_blank\"&gt;Eggslut&lt;/a&gt;\u2014house-made turkey sausage, cheddar, and honey mustard aioli on brioche.\"\u00A0&lt;em&gt;\u2014Matt Duckor, multimedia editor&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"Flash fried in olive oil: gets those tender whites with lacy, crispy edges, and perfectly molten yolk that oozes at the prod of a fork. Hot skillet, swirl in some olive oil, crack an egg into the center, cook for a minute with the lid on, then turn off heat and cook another 45 seconds. Every. Time.\"&lt;em&gt;\u2014Alaina Sullivan, junior designer&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"I'm all about fried eggs over easy, and I've developed a trick to making sure I never ever break the yolk: First, I fry up a slice of ham in a skillet (sometimes a nonstick, sometimes my well-seasoned carbon-steel pan), then crack the egg on top of it. The ham never sticks to the pan, making the flip a cinch. Salt, pepper, a &lt;a href=\"http://amaralsbakery.com/bolos/\" target=\"_blank\"&gt;Portuguese muffin&lt;/a&gt;, and I'm all set for the morning.\" &lt;em&gt;\u2014Matt Gross, editor, bonappetit.com&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"Sunny side up. Fried in a bit of olive oil and tiny bit of butter. I love it when the edges get a little too browned and ultra crispy and the yolk stays bright and runny. You can baste the white a little with the butter-oil mixture to take it over the edge. Served over greens, some herbs, a little hot sauce. The best.\" &lt;em&gt;\u2014Alison Roman, senior associate food editor&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"SOFTLY scrambled over low heat. Butter, salt, pepper. Crack the eggs directly into the pan, and gently massage, now and then, with a rubber spatula. The whites stay white, the yolks yellow.\" &lt;em&gt;\u2014Adam Rapoport, editor in chief&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"I like my eggs where they belong\u2026in a cake batter. I\u2019m not a big fan of eggs for breakfast, so I\u2019m all about baking with them instead. Best egg advice I ever received? Make sure they\u2019re room temperature before mixing your ingredients\u2014it really does make a difference.\" &lt;em&gt;\u2014Rochelle Bilow, writer, BonAppetit.com&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"My childhood favorite is still hard to beat: perfectly poached and served on a toasted, generously buttered English muffin (those nooks better be filled with melted butter, ya hear?). I don't know how my mom always got them so perfect, so at home I use &lt;a href=\"http://www.bonappetit.com/recipe/the-perfect-poach\" target=\"_blank\"&gt;the method I learned at Per Se&lt;/a&gt;: two minutes is the magic number.\" &lt;em&gt;\u2014Carla Lalli Music, food &amp;amp; features editor&lt;/em&gt; &lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"Tomato egg scramble made with juicy heirlooms and scallion, over rice to sop it all up.\u00A0My husband likes to Americanize it by adding grated cheese and serving with large slabs of\u00A0toasted\u00A0country bread. Either way it's ALWAYS good.\" &lt;em&gt;\u2014Faye Chiu, assistant managing editor&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;/p&gt; &lt;p&gt;\"The Softest Scramble variation from the &lt;a href=\"http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-fluffy-soft-scrambled-eggs-like-jean-georges-vongerichten\"&gt;Egg Primer&lt;/a&gt;: Go low, go slow, add lots of cream and tarragon.\" &lt;em&gt;\u2014Christine Muhlke, executive editor&lt;br /&gt;&lt;/em&gt;&lt;/p&gt; &lt;p&gt;I used to be a fried egg kind of gal, but now, I'm all about the 6-minute egg. They're amazing in salads, on roasted veggies, or just paired with buttered (&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/how-to-make-perfect-toast\" target=\"_blank\"&gt;and seasoned&lt;/a&gt;) toast. &lt;em&gt;\u2014Danielle Walsh, assistant web editor&lt;br /&gt;&lt;/em&gt;&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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