For my first attempt at sous vide cooking, I used Thomas Keller's recipe of Soft-Boiled Egg with Toasted Brioche and Bacon Marmalade in the booklet that came with the equipment. Technically, eggs are actually not cooked sous vide since they come with their own shells and don't need to be vacuum packed.
The recipe calls for cold eggs to be cooked in a water bath at the temperature of 147.2°F or 64°C for one hour. The circulator is very precise as it maintains the cooking temperature with ± 0.2°F stability.
While the eggs were cooking, I made the bacon marmalade: pan-fried minced bacon with blanched diced onions, cooked in a mixture of reduced vinegar and honey. I also toasted a store brought brioche.
I took the eggs out of the water after an hour. I cracked the shells open on one end and slipped the eggs out into a small bowl. Then with a large spoon the eggs were transferred very gently onto a plate. I also tried to make a quenelle of the marmalade and placed it next to the eggs.
The egg white is soft but relatively firm. The yolk is set yet very creamy.
The precision and consistency provided by the immersion circulator is really quite amazing. The blog, Cooking Issues, actually has a chart showing the results of eggs cooked at different temperatures. Now I understand why chefs are so enamored with sous vide cooking.