I like either, poached, semi-poached or boiled!
Poached Eggs: Use a deep skillet and fill half-way with water. Bring to the boil then reduce heat (1/4 = Low) until a gentle simmer (this will prvent the eggs from messing up) Now dump the eggs in. Meanwhile pop bread in the toaster and by the time the toast is done, the eggs will be perfect. Serve with a little salt n pepper. This by far is my favorite way to cook eggs.
Semi-Poached: Use a Non-Stick skillet on med-low heat, toss in a spoon of butter and melt down evenly across the pan. Now dump those eggs in and cover... glass cover is cool, you can see if they're done. Serve with a little salt n pepper.
Best thing about above methods, you don't have to flip the eggs. The whites will be perfectly cooked and the yoke as soft or hard has you like (time permitting of course)!
Best if eggs are at (or close to) room temperature before cooking!
Boiled Eggs: Place eggs in a pot with water, so the eggs are submerged in the water. Stove at a little above medium heat (not blazing high heat or it will crack the eggs.) 'When it comes to a boil', time: 1.5 to 2 minutes for soft yokes with cooked whites, 3 minutes for hard boiled. Cap the top and serve buttered finger-size toasts for dipping (soft yokes), add a little salt n pepper on the eggs.