Looks great, got it bookmarked.
But I don't understand why the egg cooking is considered "sous vide" vs just hardboiling eggs.
The water in this recipe never exceeds 167F, hence the water never reaches the boiling point so they can't be considered "hard boiled". Hard boiled eggs take a matter of minutes. Sous Vide eggs take an hour.
The way we have always cooked before is now updated!
Really - the difference is how long at what temp. When we boil - yes, eggs cook in minutes. When you cook at a lower controlled temperature - for MUCH longer you can reach the same level of "doneness". It is all about understanding that a quantity of heat energy must be impressed into the object you are cooking. Either at a hotter temp, for a short period - or at a lower temp for a much longer amount of time. The semantics of verbage should not skew the results. Which look fantastic Kat!
Granted, - they will not be "over-cooked" grey colored yolks with sous-vide....