62 and 63 are often viewed as ideal temperatures (for some definition of ideal), but yes one needs to accept some runniness of the whites. Over at the Food Lab

62 and 63 are often viewed as ideal temperatures (for some definition of ideal), but yes one needs to accept some runniness of the whites. Over at the Food Lab, Kenji did some research - via mixing methods you can manage to set the outer white at those temperatures and not just the inner white: 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... Personally I normally cook mine to 63, and yes the white can sometimes not be perfectly set. As with everything there is some unit to unit variation.