Edible Eggs

Just to clarify, this is about the edible eggs, the food, unless somebody was hoping to read about reproduction.  I consider myself much more qualified to speak on the food, although there will be little discussion of science.  Tonight I hard-boiled some eggs in preparation for an egg salad sandwich that will be my lunch tomorrow.  I've been thinking about this off and on for years, but more often over the last week or so.  Egg temperature and tastiness seem to have a completely random relationship.   Let scrambled eggs get cold and I wouldn't eat them with your mouth.  Let a hard-boiled egg get cold and it's delicious.  Fried eggs gone cold are bad.  Deviled eggs are fantastic.  Why?  Do eggs cooked in their shells magically maintain whatever it takes to make them delicious after cooling?  If an egg is cooked outside of it's shell is it destined to have a shelf life of only a few minutes?  I don't know!  Does this go beyond chicken eggs?  Do fried ostrich eggs taste good cold?  I may never know.