Earlier quoted context omitted.
> And then, after you've had your perfectly cooked eggs that you presumably had to hop out of bed and rush to retrieve before they overcooked, But they won't overcook. That's the point of sous vide. It heats the water temperature to a very specific point. The food will heat throughout until it's uniformly at that temperature. A few minutes extra won't make any difference because it's the temperature that determines t…
Boiling water is 100 degrees Celsius and egg-white denatures at what, 40-45C? So your eggs will overcook, the sous-vide ones won't. This, along with the comments about cooking a steak (where you are simply wrong), seem to assume that when you put a cooler item in a hotter substance, boom, it's the temperature of the hotter substance. It turns out that reality doesn't quite work this way. An egg, for instance, happens…
You were the one who claimed that someone would have to rush out of bed before their sous-vide eggs overcook. My point is that just does not, can not happen with sous-vide because unlike hot boiling water (or an oven, with steaks) the environment of the eggs is exactly at the target temperature.
Now about your claims of uniformity and "evening out", I haven't cooked enough steaks in ovens to claim this from experience. But you can easily see on photo's of steaks the transition layer between the seared outside of a steak and the target-temperature cooked inside, it's the grey-ish part between the point and the red/pink. It's the chewy part. And it's way thinner if you look at sous-vide pics versus traditionally cooked steaks (suggesting it doesn't even out as much as you say, which to me isn't that surprising because there's no convection--same happens to pretty much every other food you put in the oven). Whether this is desirable is another question, I could agree I like that layer slightly bigger than in some of the sous-vide pics I've seen, because chewiness is yet another part of the experience. However, you can't uncook part of a steak, but you can always cook it a bit further.
With eggs, I can assure you, they are not cooked uniformly. I'm not talking about the yolk either. For the duration of soft-boiled eggs we're talking about here, I've seen big variations.
BTW I might not cook steaks sous-vide all the time (if I ate steak more often, which I don't, for reasons irrelevant here). That's in the first place because I don't have a machine and my DIY solution is kind of cumbersome. If I had one, then yes, for steaks or other cuts of meat (which are special occasion to me), I'd probably go sous-vide. Not because it's strictly better than the traditional way of cooking (from your posts I'm quite confident you can cook a delicious steak), but because I would be more confident that my steaks would come out perfectly if I did it that way. Because it's repeatable, straight-forward, not something you have to do mediocre a bunch of times before you can do it perfectly. It's not for lack of skill, either, but over the years my oven's changed, my pans changed, my gas stove, I'd have to recalibrate for all of that.