Personally, I like my yolks a little on the runny side, so I'd probably just go with a 5 or 6 minute soft boiled egg in the future. But these eggs would be perfect for egg salad sandwiches.

The biggest issue is it's a solid 32 minutes of active cooking time. In a large batch, it might be worth it! Some sort of robot arm to automate the switching would also be really cool!

It did what it was supposed to! Fully cooked, no liquidyness, no sandy yolk!

This was a fun little experiment ^-^ And yay replication!

We tasted the eggs!

They taste like a perfect medium boiled egg! The white was very soft, but not liquid or runny. The yolk was jammy throughout with no runniness. It had a very silky texture and no chew.

The white pulled away very easily from the yolk.

With peeling the shell, it has pretty average; the white from the little end wanted to stick to the shell real bad.

It was really good! @briellebouquet described it as possibly the best boiled egg she's ever had!

I'm not going to make regular boiled or sous vide eggs for comparison because I don't have an immersion circulator nor do I want to eat a half dozen eggs today.

Fortunately, I do remember what boiled eggs are like.

Turns out, I didn't need a second cooktop at all, which should've been obvious.

The eggs are warm, which raised the temperature of the warm bath by about 1°C each time. I fixed it by spooning in a few spoonfuls of cold water between each iteration. I was able to keep it between 29.7° and 31°C the whole time. Using a bigger pot probably would've helped.

Room temperature didn't bring the temperature down at all, so you can probably neglect that.

Since there's so much switching, I was in constant cook-mode for that 32 minutes. It was a lot 

I cracked one of the eggs by dropping it in the panic. None of the white leaked out, though.

I also don't live at sea level, so my boiling water was around 98.5°C. I had to add more water at the end since a lot had boiled off, but the temperature stayed constant.