I daubed with SV for some time now and cooked plenty of eggs in different combinations of time and temperature to get all kind of textures. I never heard of SV eggs cooked for more than 90 minutes. I can't even find mentions of a long slow cooking setup for eggs, I'm talking about at least 12 hours if not 24. Is it because of texture problems, health hazard? I can't see the reason I can't find even a hint about longer cooking time. Anybody has any experience or opinion about this? by the way I just dropped a batch in a 56.7C water and I plan to see the different timing for myself. I'll report!