Perfect Peelable, Non-Watery Whites, Creamy Yolk Sous Vide Eggs

IMPORTANT!! This recipe requires a 4.5 minute boil and 1 minute ice bath before sous-vide. I started with refrigerator temp eggs. The article noted below says to use 3min. This is the punch line of a lengthy SeriousEats article about one persons long journey to find their idea of the perfect soft boiled egg. The author kenjilopezalt. This happens to be my idea of a perfect egg as well. This is the quick details only version to hopefully save a lot of reading for those also on the hunt. Eggs are tricky. The whites set at a different temperature than the yolk. Flash boiling and ice bath solves two issues: - allows the best chance for peel-able shells - firms the whites so you don’t have a watery egg white mess, or as I called it as a child- “egg snot” The sous vide bath is all about creating the right done-ness of the yolk, since we’ve already taken care of the whites (for the most part). Adjusting your temp up and down from 145 will result in thicker or thinner yolk. It’s really purpose driven for me at this point. Do I want the runny yolk dripping out of my sandwich for bread dipping or mixing with my hash browns? Do I want a spreadable egg in my banh mi sand which that isn’t messy and spreads like jam?