Have you seen this issue of Gastronomica? The egg as a cover girl!
I interviewed a cook recently and asked about making the perfect sunnyside up egg. He gave me a demo, showing me how to break up the slimy section of the egg with the tail end of a fork. And then slide it under the broiler for a sec. Done!
Eggs cooked that way are certainly eye candy, yes? Especially on the cover of a fancy food mag!