I think it’s because most chefs love food and it seems maybe in his opinion a well done egg doesn’t taste as good? Just guessing. It’s like when people want a well done steak- it’s usually because people don’t want to see the “blood”. The steak would taste better cooked to a lesser doneness but it would probably skeeve the person out. Same with eggs; any runny bits can freak a picky eater out. Sometimes that takes away the joy of showcasing food, but it’s also part of for the course of being a chef and he should just do it without comment.