Now that it's finally been confirmed that eggs are good for you, I'm all about eggs in the morning. They're an awesome way to get protein in your body, which increases satiety, and they're cheap. I get farmer's eggs from my grocery guy, because they're just the same price as the dubiously "cage-free" eggs that see the huge mark-up at the grocery store, and they taste, well...egg-ier.
Here's three things I've learned to do with eggs that has changed my consumption forevermore.
Omelets. If the omelet intimidated you before, read, and preferably watch, kitchen science geek Alton Brown teach you. The secret? No one else in the known world refrigerates their eggs. Let your eggs come up to room temperature before using them, they'll cook more delicately if they don't have that temperature difference to travel from raw to cooked. Alton suggests a hot water bath for five minutes while your eggs are still in the shell. The rest of the technique is equally awesome.
Scrambled eggs. The only people who know how to make scrambled eggs right are my dad and Shopsin's. Again, room temperature eggs help, and I use a spatula rather than a fork, because forking up (...ha!) my non-stick pans isn't in my budget.
Poached eggs. People all have their opinions on this one (vinegar! matches! plastic wrap!) but I figure that working cooks have been doing this way longer than most of us, and cranking out poached eggs by the dozen every day, so it's best to watch one.