Congrats Tony! I've been using mine constantly since I bought it. More than I ever thought I would. I'm overjoyed with it. The quality and ease-of-use is excellent.
The soft boiled eggs are great. For extra large eggs, 147 for 1 hour is a good starting point. That will be at the lower end. The whites will be barely set (some might still be loose, but white and barely cooked), and the yolk still runny. Crack open just like you would a raw egg and gently drop over your plate or english muffin. They come out looking like a perfect poached egg. I made some yesterday (should have taken a picture). If you like them a little more cooked, then adjust time and temp slightly. There are lots of youtube videos and time/temp charts for eggs. Salmon comes out super moist and flavorful. The Anova really excels at proteins. My favorite so far is still the first thing I cooked, which is the low-price slab of chuck roast, transformed into a super flavorful, melt-in-your-mouth, prime-rib like delight (in 4 days mind you, some recipes say 2-3 days). I have since cooked numerous rib-eye steaks too. For a 1-1/2 to 2 inch medium-rare steak, 129 for one hour (or two, doesn't seem to matter, I usually go two), then a quick high-temp sear (don't overdo the sear, just need a minute or two per side to get a good crust). Even pink from edge to edge. I will be cooking a rib-eye in the Anova today in fact.
I came up with a little trick for getting a wet marinade into the vacuum sealed bag (since I don't have a chamber vac), if you want to sous vide in a wet marinade. Well, I didn't discover it, I'm sure someone else has thought of it before me (probably on this forum). I freeze my marinade into an ice cube tray, or some other sort of small container. Pop out the frozen marinade and quickly seal in the bag with the meat. Or I suppose you could put a little marinade directly into your bag, freeze it right in the bag, then add meat and seal. You can drop it right into the Anova. Or if you want to pre-marinate (cook later), thaw the cube quickly by dropping the bag into warm water, then into the fridge. Or let it thaw slowly in the fridge. A lot of salt in the marinade will inhibit freezing, so as long as it's not overly salty (and your freezer is very cold), it should freeze enough. Involves a little planning ahead, but aren't we all used to that?
Of course, you can always use a ziplock bag and the water displacement method for wet things, but it's hard to get ALL of the air out. It works quite well, except you might need to weigh it down with something to keep it submerged.
