[chaorace]

It's funny that you mention eggs because there's actually been a recent paper regarding sous vide, soft-boiling, and achieving the "ideal" egg texture through a novel boiling process (novel to me, anyway) which they've opted to call "periodic cooking": https://www.nature.com/articles/s44172-024-00334-w

There's a lot of cool diagrams which I'd encourage skimming that link for, but here's the basic rundown: the goal of the described process is to achieve a creamy yolk like what would be produced via sous vide whilst eliminating the unpleasant jammy eggwhite texture characteristic of that process. The recipe involves 30 minutes of carefully transferring an egg back and forth between two vessels repeatedly: one boiling, one room-temperature. You do that 16 times in exact two-minute intervals in order to achieve the "perfect" egg -- very simple and convenient for the modern home-cook in a hurry!

Anyway... you can watch this guy on youtube make it so that you may eat some other, more sufferable meal more vicariously: https://www.youtube.com/watch?v=ahGGanfPDJw