I have been a AM line cook for almost as long as I have been a line cook. And if there is one thing I am confident, and there really is only one, its eggs. I cook perfect eggs every time, or they dont go out. My ticket times are perfect for AM, can do 80+ covers by myself using 4 pans and a flat top, 150+ covers with another cook and I still use 4 pans, that's all you need.
...but it wasn't always like this...
I struggled with eggs at first, how can you be so fast but so delicate, how can maintain under 8 minute ticket times when you only have 4 pans and 45 eggs on order! Impossible I thought. You will start to get faster and more efficient once you refine your skills a bit, and that will come naturally just pounding eggs through breakfast service. When doing 100's of covers every morning and maintaining ticket times with a low man team the fasted omelette will always be the western style half moon ingredients and egg all in one pan, flip once slightly wet in the middle. The less brown the better, burnt eggs taste terrible.
Cooking eggs on high heat, well i know a lot of people do it well, but to be honest I am against it. Medium to Medium High and as you do more and more eggs you should be at about medium heat 3-4 orders in. Theres no way when you have to cook 30 eggs in one pan in a row, that having it at high heat will benefit you at all. You will drop some eggs in there and they will instantly brown. Salting your egg mix before, also against that as well, Egg and lemon juice is all I have used, no milk no salt just eggs and lemon juice, and the citric acid is just to preserve color. Season the veg in the pan egg on top medium heat you should be able to pump omelets out at bout 3-5 minutes per omelette, and that's only because the veg need to cook. If the pan is hot and ready to go you can make an 8" omelette in 2 minutes.
If you have a salamander use it, very nice for eggs. I don't even flip egg white omelettes anymore because since there is no binder anymore they can be very difficult. I find that instead of flipping the egg white I just cook the bottom, and finish in the salamander slide it on the plate.
Don't be afraid of your flat top if you have one. Sometimes when I get hit hard on the line i will cook sunny side up, over easy and even omelettes if my pans are full and will be for a while.
I dont even eat omelets anymore. After cooking thousands of them they just don't even seem like food anymore.