So I gave soft-boiled eggs a try this morning. 167 for 14 minutes.
Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious.
A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white.
I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting.
http://www.seriouseats.com/recipes/2...ched-eggs.html
Next time I plan to try the eggs at 145 for 45-60 minutes.