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Andrew Boniface
Little known fact about eggs, the yolk cooks a different temperature than the white.
The yolk cooks at a lower temperature. If your ideal soft-boiled egg has whites firmer than the yolks, the way to achieve it is to cook the egg relatively rapidly so the white heats first, thus sets first. This is exactly the opposite of Sous-vide.
To get this effect with sous-vide, set the sous-vide to a much lower temperature, then put the egg in boiling water (maybe dip it with tongs) for a short while. I don’t know the magic numbers