Eggs are very sensitive to heat and time and variations in size make a difference. You also need to know what consistency you like best. When I first got my Anova I did a lot of experimenting with soft boiled, hard boiled and scrambled eggs.
In the end I preferred the ones that were cooked using the sous vide method. I had to balance it with my available time. I now do poached eggs @145° for just over an hour on the weekends.