Creamy googy sous vide soft boiled egg. Made at 63.5C at 45min. Put on dark soy sauce and/or pepper to taste. Delicious! You can pretty much use any sous vide machine you like but what will not work is a hot pot with a thermometer because the temperature adjustment is too coarse.
A sous vide machine controls the temperature very accurately to within 0.5C. It needs to do this because a half a degree can change the doneness of the end product.
My SousVide Oven: http://amzn.to/1NQw7Y1
Something Lower Cost: http://amzn.to/20qYHvy