Thanks for posting the ATK video. I actually used the sous vide last night to cook eggs and lowered the temp to 142.5 and cooked for 1:45, hoping to get rid of that messy white issue. Nope, didn't work, still yucky. So, I"m cooking them the ATK way next time. Jotted down how to do it and I'm going to stick it in the plastic bag I use to store the silicone lid I use.
I start out with hot tap water, which usually gives me about 120 or so to start.