Good luck. Let me know how it turns out. (Just sear a bit longer for anyone not wanting pink)
Have you done any eggs yet? Go look at the tool at the link I posted upthread for eggs sous vide. You can independently control the white and yolk. Yolks solidify at a lower temp than whites. By using the temp and time suggested by the tool poached eggs are a breeze as is any combination of white to yolk doneness.
60 °C 7h 42m and you end up with runny whites and solid yolks.
85 °C 11m 46s and you end up with solid white and liquid yolk.
Also, you can pastuerize eggs. http://blog.sousvidesupreme.com/2014/08/pasteurized-eggs-sousvide/#sthash.pPRfL7OV.dpbs
For home made mayo (So much better than store bought).
http://www.thekitchn.com/how-to-make-mayonnaise-with-an-immersion-blender-cooking-lessons-from-the-kitchn-206496
awesome...I love poached eggs, and now I can make my own!!