I’ll start.
I like:
Steak: medium rare to rare
Chicken: no pink
Turkey: no pink
Pork: no pink
But I don’t want my chicken or pork…or Turkey to be dry!
Salmon, tuna, mahi mahi, etc.: cooked thoroughly!
Eggs: scrambled or over easy…or poached.
Anyone else?
I don’t have any trouble ordering the above in restaurants. But my husband prefers to make my steaks well done😡
I like my salmon marinated, cut in cubes and cooked in my air fryer for 8-9 minutes. I put it over rice and add some marinated cucumbers, edimane and a little sriracha.
I like everything cooked and no pink. Steak- medium well, though I can tolerate medium. My family judges me for that, but I used to prefer well done steak, so there is proof that I am willing to change and grow. 
Steak - bleu (very very rare)
Poultry - no pink but definitely not dry
Pork - barely a tinge of pink but mostly cooked through (if heritage cuts I’m willing to have it less done)
Salmon and like fishes - medium
Eggs - runny yolks over easy
Steak: rare to medium rare, never well done
Any poultry: no pink - brine or poach or do whatever to keep it moist
Pork: a little light pink in the middle is fine, although my Nana would have been horrified at the idea of pork not cooked all the way through
Salmon and tuna: either raw or cooked thoroughly, all other fish cooked
Eggs: it used to be scrambled dry, now I enjoy them any way - soft or hard boiled, poached, scrambled, fried, over easy, and sunny side up
H and S order very rare steaks, I think the term is “blue rare”, or as one waiter said, “You want it still mooing, but with a slight sunburn.” 
Me too!! Although I will occasionally even venture into a tinge of medium rare — and I feel so brave when I do!!!
Steak/burgers/lamb - medium rare
Chicken/turkey - fully cooked, not dry
Pork - light pink
Tuna - lightly seared, red
Other fish - cooked but moist, salmon can be pink
Eggs - soft scrambled/fried/over easy/poached/soft boiled/hard boiled
I’m married to a medium well guy, love the sous vide to get it right, he can just sear his longer.
Steak: medium rare to rare
Chicken*:no pink
Turkey*: no pink (dark meat only)
Pork: no pink
Salmon: DH grills to “butter” perfection, barely pink
Eggs: Yuck
*I prefer just a plate of crispy skin.
DH uses the sous vide for all meats and some fish, just finishing them on the grill for any browning, slight char, or grill marks required.
Our son follows the Gordon Ramsey recipe for steak that I think is absolute perfection—grilled in a cast iron pan with lots of butter, medium rare, it’s decadent and delish.
Steak: medium rare to rare (sous vide 133)
Chicken: Just north of pink (no pink but juicy)
Turkey: Whole smoked otherwise pass
Pork: Slight pink (heritage only)
Salmon and Tuna: Raw or seared (medium center)
Most other fish: Just cooked through
Sushi: Yes please
Eggs: Yes please
I too use sous vide for most steaks (except wagyu - that’s pan only). I take the steaks to 133 then sear on a blazing hot grill for a few secs to get the outer char. Larger steaks (cowboy, tomohawk) I use reverse sear taking them (again) to 133 in an oven (set at 230) then sear on grill. I have steak OCD.
Steak: Completely wasted on me. I’d never pay for a steak, because while I don’t hate it, I certainly don’t want to pay $$$ for one. But if someone puts one in front of me, I’d say medium to medium well. I’m not touching anything rare. Medium-rare maybe, maybe.
Beef - my burgers I order medium-well. I’d much rather eat a burger than a steak!
Chicken: no pink for sure
Turkey: no pink for sure
Pork: no pink. If a little pink was in there, I’d probably be OK with that.
Salmon, tuna, mahi mahi, etc.: I generally don’t eat fish unless it’s battered and fried.
Eggs - scrambled is preferred, but I’d eat those in any form.
I don’t eat steak/beef, chicken, or pork. Occasionally eat turkey from the deli.
Tuna from a pouch.
Salmon, and any fish, cooked thoroughly.
Eggs scrambled, hard boiled, fried, cooked hard (no softness or liquid).
I admit to not overly particular about how meat is cooked except not really rare, not well done and still juicy.
Steak: Medium to medium rare - a juicy and some pink
Burgers : These days I actually prefer a flat burger so those are rarely rare! Otherwise I’d say medium - little pink ok.
Chicken/Turkey: does anyone want it pink??! I want my non-pink but juicy. Mostly I just want it covered with sauces/condiments.
Pork: again, cooked but not dried out.
Salmon and similar sea foods: don’t really eat. Not much experience except for salmon that is skewered like chicken and that seems cooked through (I don’t prepare it!)
Eggs: most any way! Most favorite is probably poached with a mostly firm white and a nice runny yolk. It’s all about the yolk.
H likes all his meat well done and dry. Ugh. Probably why overall I could live without a lot of meat. And do. No hockey pucks for me.
Steak: medium rare to medium (If I’m grilling, it is medium; if I’m eating out, it is medium rare which will be medium by the time it gets on the table, lol)
Burgers: no pink but please don’t bring me a hockey puck, lol. Burgers can be grilled well done without turning them into shoe sole leather.
Chicken: no pink, preferably drumsticks
Turkey: smoked/reheated OR 3-flip grilled by me
Pork: no pink at all for obvious reasons - parasites.
Salmon, kanpachi, halibut, mahi mahi, etc.: cooked thoroughly but not dry. I’ll eat salmon or tuna sushi but if the fish is not sushi grade, I will not eat it raw or seared. Parasites are the main reason.
Eggs: like poached but will happily eat scrambled or hard boiled. I know I might be taking my chances there with poached eggs!
So, when are we going out for dinner. 
I don’t think you need to worry about pink pork anymore, or non sushi grade sushi. Pretty much all sushi has been frozen which kills parasites. FDA says pink pork is fine as long as it’s at least 145 degrees. Rules change.
You misread what I wrote. I am not worried about sushi grade fish… it is the non-sushi grade fish I would not eat undercooked. 
Oops, mine was a typo, you can eat non sushi grade fish and not worry about parasites as long as it’s been frozen (I was hesitant but my 28 year old who loves eating Costco salmon raw encouraged me to look it up). Now that even gas stations sell sushi it should be assumed that the majority of sushi in the US isn’t sushi grade.
Fresh fish is still a thing here in the PNW. I would not touch grocery store or gas station sushi 
no matter what kind of fish they used.
I’m the opposite, I want it frozen first just in case, that way I feel safe eating tuna tartare from anywhere.
Steak medium well
The others -cooked. Moist fine but I will be dry
I don’t eat pork.
I’ll add fish - cooked not under cooked or sushi like