spoon method is best but don't beat yourself up, there is no perfect solution that works for every egg.
you're just boiling them really slow. not going to make a difference vis-a-vis peeling a boiled egg.
it really doesn't matter but it is all about practice. practice practice practice.
and a properly sharpened knife.
sure you can. you just need to take a dose of south austin and celery man's deliberate mis en place routine. baking is 90% about preparation and measurement. more science, less art. and becoming extremely familiar with the unique idiosyncracies of your oven relative to standard recipes.
your oil is 15-30 degrees too hot regardless of following your thermometer. dial it down and add just a bit more time. also make sure to get your chicken to room temp before doing all the dredging, etc...
easiest thing in all of cooking. the cow did all the hard work for you.
100% no need to flip. follow the thomas keller approach for fool-proof perfect omelette every time. whisk them smoooth, butter the dish, low heat, let it just sit until the edges are starting to rise, put it in the oven at 250-275 for 4 minutes. pull it out, throw all your shit inside, do a three-way fold inside the pan using a fish spatula, slide it out on to the plate.
lots of variables at play here that may be leading to less than desirable results for you but one thing that a lot of people don't do with the kitchenaid attachment is run it through the biggest size a few times and then fold and do it again to get everything nice and consistent before working your way down slowly in size. also, you don't have to do it all at once. people tend to just run it through the most open setting once and then try to rush to get it down.