130 degrees is hot enough to leave a steak outside and let it sous vide in the air.
Remember water conducts way more heat than air.
Also egg whites don't set up until 150 or so, and yolks start firming at 158, so at 130 that's going to be a real runny egg unless you put it on say a black sheet of metal.
Eggs (especially the yolks) actually have an odd trait of setting at lower temps if held long enough. Try sous-vide eggs at 145 for 2-3 hours and compare to 45 minutes - completely different yolk.
(Yes I know it's cheating a bit but it'd work. :)
Your solar oven would not work in the shade, which is where this 130 temp was taken.
Solar ovens are fun tho, the mcguyver of "well it's effing hot and sunny out I might as well make some good steak".