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Now we just need a robot that can do that alternating from 30 to 100°c for us.
I get what it does, by not heating it enough for enough heat to reach the inside, only the whites get cooked.
Until then, 2-3 minutes in the pressure cooker at low pressure works great.
A slow cooker sous vide also works nicely
The problem with sous vide is that some of the white proteins want a higher temp than the yoke does, eggs are complex in ways that are annoying.
If you want a fully set white, you're going to need to bring the shell higher than the yoke wants.