Eggs are fantastic in the immersion circulator. It gives you complete control over the cooking process. Reheating soups works well (after they have been cryovac sealed(they must be submerged)). You can bring them to a safe temp without scorching, breakage, and curdling.
The cryovac has many applications beyond food storage such as marinating/brining meats, removing air from sauces and transglutaminase. I love Chef Jacob Burton's videos. Check out https://www.stellaculinary.com/
For some more ideas on using these devices.
Here's a link to the transglutaminase video:https://www.stellaculinary.com/podcasts ... -meat-glue
The possibilities are almost endless for these types of applications. They have been great to work with in the kitchen and will deliver a better product more consistently.