I was cooking fried eggs today. 3.5 minutes on medium heat for both sides, the eggs were solid and yolk had been broken in with the whites, everything appeared solid outside. We noticed while eating that the majority of the egg was grandular like a hard-boiled egg, there was a pocket of yolk that was solid but more creamy and shiny. I cook for my elderly mil with cancer and try to be very careful about food safety. She shouldn't have undercooked eggs. Was this egg concerned undercooked? I have been looking at different cooking styles of eggs and believe the section looks like the right very yellow side of the attached egg picture. The paperwork the doctor gave us says we should be concerned with listeria and salmonella. Any advice is appreciated. 
All of the listed are stone fruits/nuts that should only be very subtly different in flavor as long as you don't have some which is too sappy and all would be considered pretty medium strength woods which go well with anything from fish to pork. Might be a little too light for some peoples tastes for beef, but burger would be fine and I am not the quite the selection snob some are.  I will use a wide range for anything depending on what I have available.  General guides are that something like alder is a top and traditional choice for fish.  Fruit wood like apple is in general considered sweeter and is uses with fish, poultry, bacon and I would put almond and nectarine in the same range.  Cherry, plum, you tend to get a little more resin so a little stronger smoke, but especially mixed you probably will not notice any difference between them.  I have done prime rib with any of them and loved the results, but most of the advice lists call for things like oak or whiskey soaked grape vines, and I agree that those are great, but too strong for some people.    Mulberry, I have zero experience with and do not know.  When I have cut, it seemed fairly resin filled to me so I would be cautious myself, it might act like a soft wood and taste too bitter.  You want to avoid that.  The other woods, the subtle differences are really to subtle for most people, including me, to care.  The prep of the meat and using the correct amount of smoke to meat your taste is more important by far than which of those woods you are using. 