I'm on a quest to make the perfect boiled eggs - set white and runny yolk - in the most fool-proof way possible. My first attempt at the weekend was to set the grainfather at 63C and leave the eggs for about an hour. The end result was that the whites were just about cooked but still very loose and runny, whereas the yolk had set a bit more and was spreadable. When the shell was cracked, the eggs didn't hold their shape - it was a bit like a very runny poached egg. That makes some sense if you read this: https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html But inherently there's a problem that the yolk sets at a lower temperature than all the whites, so that means a "set and forget" method won't work. I'm therefore thinking I need to adopt some sort of stepped mash approach, perhaps 60C for 30 mins and then increase the temperature to 78C, say, and figure out how long to hold it there (if at all) so the white all sets but the yolk doesn't. Anyone else had much success with eggs? I have big plans for my sous vide cooking in my GF!