Here's the Serious Eats guide to sous vide eggs: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html http://www.seriouseats.com/2013/10/sous-v

Here's the Serious Eats guide to sous vide eggs: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html http://www.seriouseats.com/2013/10/sous-vide-101-all-about-e... For soft boiled, I've only tried it at 144f for 1 hour, but was a touch softer than I wanted. I think a few degrees higher might fix that. Part of the white was slightly liquid, but it was easy to discard. Peeling was a pain. 165f was good for a hard boiled egg. The texture was softer than normal which I thought was great.