Eggs set in narrow temperature bands, which is why they’re notoriously hard to nail on the stove. Sous vide turns that into a dial: choose a temperature for a liquid yolk with loose whites, a classic 63°C jammy egg, or a more set soft-boiled style—then cook a batch with consistent results. The hold time also makes these great for brunch service: cook ahead, chill in an ice bath, and rewarm when needed. This guide maps each temperature window to the white/yolk texture you’ll see when you crack the shell.