How many ways can one prepare an egg, meaning "whole" eggs as the main dish.
This was the main
reason I questioned the origin of the significance of the number of pleats.

fried (sunny up and over-easy)
basted
braized (fry and then steaming the top is more braized than basted)
scrambled
omelet
fritata
poached
boiled
coddled
dropped (as in egg flower soup)
Beijing

Any others?