Ova

Eggs are my stop gap, but still good, food. D has a touch for making soft, lovely scrambled eggs. I do a more crunchy fried egg, sometimes even with yolk intact, the white all browned - "Slap in the face." Getting better eggs makes a difference, as well. Worth the extra buck or so, spread out over a half dozen meals.

It wasn't always so. My mother made poached eggs, in an aluminum poaching pan, four little cups suspended above the boiling water. I detested the globby white, and choked it down first, to leave the tasty yolk as the last bit in my mouth. Boiled eggs were not as bad, with plenty of salt on the rubbery white. Deviled eggs were for company, and paprika helped get the albumin down. The yolk was the only bit I liked.

I made eggs for myself badly, on my own at first. Survived on eggs and ramen. When an acquaintance made breakfast for us, I watched her egg frying technique with great attention. That helped. The ex was very proud of how he made (actually- ruined) eggs, turning them into crumbly, tasteless, masses of denatured protein. When I came back from Basic and wouldn't eat them anymore, he was quite put out. Army mess halls usually did a very good eggs, any style, and that's when they became a staple in my diet. With tabasco. Eating in diners, traveling, eggs are reliable. I've had inedible hash browns, horrible waffles, but the eggs have never been the culprit in a bad breakfast out. A local pub makes Eggs in Purgatory. Fried in a slice of french bread, with hot marinara, hash browns, bacon. When it's good, it's marvelous. When it's bad, it's still edible. (Only available for brunch, and the cooks are not equally good.)

A gentle touch, reduce heat a tad, dash of salt, or a bit of lemon pepper, Cholula and cheese, maybe a slash of salsa, all good.