Now I Need A Better-Calibrated Oven

Succesfully cooked some eggs inspired by Herve This's experiments. My oven is not calibrated well enough to simply bake at 65C or 70C, so I had to put the eggs in a pot of water, put that in the oven, leave the temp up higher, and check frequently with a thermometer. So my eggs were in the upper 60s. Cooked, but not at all like hard-boiled. Custardy whites, yolks firm but not at all dry. Fun stuff.

Credit goes to Muse magazine for carrying a good article on Herve This.