The 8 cycles between boiling and room temp would be tedious without automation. I wonder if a similar outcome would be achieved by sous vide followed by boiling briefly to set the white, much like sous vide steak followed by searing.
Sounds like there is room in the market for a periodic sous vide device. Can't get around pumps. But maybe it's a two-piece device, with a heating element for the hot tank (use your own pot)-- the user is responsible for putting ice in the cold talk (use your own pot)-- and a hoses and pump assembly to dump and drain to and from the cooking tank (use your own pot).
I guess the tankless system isn't the MVP. A two-egg cooker is. Two tanks, one the user fills with ice, the other which contains a thermometer and heating element, and a small cooking tank with circulation and a powerful pump (expensive bit) to quickly dump and drain.
Metal shouldn’t break intact eggs and is easier to clean, more durable and less likely to leach nasties into your food [1].
Is there a way to determine egg temperature or doneness from outside? Like an acoustic or other feedback loop that lets the device tailor to the egg at hand.
Depends on the room. We take (for HW engineering tests) a value of 25°C +/- 5°K. Reflects the reality during summer with AC at max speed or with window open.