by 
davoomac
ANSWERS: 4
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Lets see, over easy, poached, scramled and my favorite "sunny side up."
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The 100 pleats on a French master chef's toque (hat) represent the 100 different ways that he knows to prepare eggs.
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- boiled (cooked in shell, hard or soft) - poached (boiled out of shell, hard or soft) - fried over hard, over easy, sunny side up, sunny and runny, scrambled - omelette (whip egg with milk, add other ingredients) - souffle (whipped with flour, milk and other ingredients, then baked). - custard (made with milk and other ingredients, then baked) - in soup - poured slowly while stirring ('egg drop soup') or allowed to cook whole in still soup. And for the sake of completeness -- let's not forget "raw" -- poured over a bowl of hot steaming rice, or used as a dipping sauce for slices of tender meats just pulled off the grill. There's also raw, pickled in vinegar for 2 weeks (tamago-su) -- but I can't remember the exact recipe. re: comments Yikes! Boredasmustard -- how could I forget... eggs in a basket, cut a hole in a piece of bread big enough to cook an egg in... butter both sides of the bread, and fry that -- then drop a bit of butter in the hole -- when it's melted, drop a raw egg in the hole and let it cook. French toast -- prep eggs like for an omelette -- soak slices of bread in it, fry the bread.
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Ones I know and have done Soft/hard boiled Coddled poached basted steam basted 300 minute egg over easy/medium/hard Scrambled Omelet Hollandaise Sauce sunny side up Fritadda Baked Quiche Meringue Easter
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