The first thing I cooked was the perfect soft boiled egg. It couldn't be simpler: set the water bath to 62.5℃, wait for it to come up to temperature, gently lower in your eggs, and come back in an hour. This gives you eggs with a runny yolk and the white set just enough for it to hold its shape, smooth and creamy, without a hint of the rubberiness that comes with cooking at a higher temperature.
If you want to know more about cooking times and temperatures for eggs, see this article by Martin Lersch over at Khymos.
