Merrill Shares her favorite way to make a sunny-side up egg. 

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post.

The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.

What's your favorite way to eat eggs?

How to achieve personal fried-egg perfection. Emphasis on the personal.

We were actually in the test kitchen for two days this week -- we'll be missing next week's photoshoot, so we had to make up time! It was a busy, food-filled two days, and here are some of our favorite moments from the whirlwind.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

While we prepare our favorites from your haiku this week, we thought we'd share our own -- the FOOD52 staff (and Amanda's husband Tad, who wanted in on the fun) put on our thinking caps this week to bring you our best 17-syllable poems. The results were surprising -- we have more than one closet poet among us!