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I'm with Vash on the scrambled eggs. Almost, but not quite done when they come out of the pan. Omelettes need to be just set. If there's any browning, I don't order eggs from that restaurant again, as their cook isn't a chef. Hard boiled eggs are cooked gently for about 7 minutes; the yoke is barley set and a deep yellow. Fried eggs can be done any number of ways, depending on what else is on the plate.
Don't do soft boiled eggs or poached eggs, unless the poached egg is part of a better dish, like Eggs Benedict.
Once you reach a certain point in egg doneness, further cooking diminishes the flavor.
I can eat my weight in deviled eggs.
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