Sous-vide eggs are weeird -- The yolk sets at a lower temperature than the white, so you tend to end up with a set yolk but a jelly-like white. You might be ab

Sous-vide eggs are weeird -- The yolk sets at a lower temperature than the white, so you tend to end up with a set yolk but a jelly-like white. You might be able to find a good compromise temperature, or even a good temperature-time profile with a sophisticated cooker, but boiling and steaming handily cook the white more than the yolk which is usually what people want.