Fried chicken you just can't mess up.

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?

Toast some pita, and get out your best bottle of olive oil. We've got a labneh recipe to rival the best labnehs in Israel.

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

Today: Tom tells tales of his grandmother's epic Sunday Dinners, with a full menu of Pan Fried Red Snapper with Tarragon Tartar Sauce, Sautéed Zucchini with Basil Leaves, and Fresh Herb Potato Salad.

Celebrating Leap Day with some frivolous indulgences.