Since I intend to make poached eggs for our Supper Club on 11/1 in my SV, I looked up cooking times and temps. It amazes me the differences in temps that lead to different textures, like how did anyone do this before timers and exact temp control?
Anyways, 145.5°F will produce a soft boiled, 148°F will be the perfect poached and 154.4°F will produce a hard boiled egg. All cooked for one hour. I'll be trying this out over the next few days, just to make sure the chart is accurate.