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There's a few...lots of culinary uses for eggs, in fact, more than a LOT of things.
But, for "eggs", here goes.
I like eggs florentine, if I've the time to properly make it...just recently did some, my own version....turned out pretty well.
Other than that, I like to throw about 3 eggs into a frypan, and do a light turning scramble, making sure not to mix/blend the white and yolks very much at all, I like the contrast when it's cooked...also, I don't add milk, and only do them for about a minute on a very hot pan, so the textue is something between the normal scrambles you'd get at a diner, and a soft boiled.
If I fry an egg, I like it sunny side up until the very end, cooked in a very hot pan, in olive oil...it crisps up the sides really well. then I flip it and let it cook for like 10 seconds. You end up with crispy outsides and a nice runny inside.
I'll serve that with either
a: a little dark soy and chopped chives/spring onions, some chilli.
b: on lightly (real) buttered toast alongside some lightly grilled tomato slices just seared with rosemary and pepper.
I'm not really big on boiled eggs.
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