Sous Vide

I thought it's about time that I start using the hot water bath more often. Today I tried to cook 3 chicken and 3 duck eggs at 65C for 60 minutes. Hopefully they will be soft boiled when I peel them tomorrow. Then it's time to do more Sous Vide :-) Anyone fancy donating 'under pressure, cooking sous vide' by Thomas Keller? Or any other sous vide book?? Please??