Yeah but when I drop a dozen in boiling water all at once, it drops the water temp so 6 mins might not get me to a 146F yolk (and the white gets much harder than the 3 min cook). We’ve tried 145 and 147 and settled on 146F as perfect for our tastes.They call them 6 minute eggs for a reason.
This guy's eggs are so white, it's freaking me out. Never seen that in my lifeThere's a whole range of textures in the yolk from 60C to roughly 68C. A degree (or even half a degree) can make a big difference. I like eggs for my ramen to have a somewhat runny yolk, so I shoot for like 62.5C. But I think my favorite texture is in the high 63s to low 64s, just set enough so that it will barely, slowly flow when you break the membrane. Here's a video which shows the range of yolk textures achievable SV. You can also get a sense of how strange the whites are.