Ahhh . . . . eggs.
I like scrambled in its place, very slightly loose. When I was a kid I was obsessive about steam basted (a term I learned recently here in the Lounge). Steam basted is a LOT easier if you have a glass lid for your skillet.
Now, about eggs over . . . I like 'em over easy. I got into over easy in the USMC. The cooks in the mess hall would cracked a dozen or two eggs right in succession and have a whole griddle going at once. They'd flip them over zip zip, in almost a single motion. Then they's flop 'em on your tray. Wonderful to watch, tasty to eat. But like I said, I really like my whites cooked and my yolks runny.
Now, not to stray too far off topic, for a really VINTAGE style of egg, how about soft boiled? There's a whole generation out there who don't have any idea what an egg cup is for! The technique for the perfect soft boiled egg is truly someting to get obsessed over! The whole rituial, getting the eggs in the cold water, bringing them to a boil, counting the time from the moment the water starts a full boil, getting them off the burner and under the cold tap at exactly 3 1/2 minutes, or what ever you prefer, and getting the top cracked and the insides scooped out. Truly a ritual. And worth it. My old great aunts, born 30 years before Queen Victoria's death, knew how to do it. And of course the toast was made on the old fashioned tilt open toaster.
With a slice of cantaloupe before. And a cup of tea. And saying grace before eating.
But just for you, Lady Day, I'm going to try over medium tomorrow.