The scientific approach to cooking espoused on ideasinfood.com is now collected in a book by the same name (Clarkson Potter, $25). Even a recipe for scrambled eggs, adapted here, benefits from the bloggers' wisdom:
Warm a pot of water over medium heat to 163 degrees. Whisk together 6 large eggs, ¼ cup plus 2 teaspoons of whole milk, and ¾ teaspoon of sea salt. Slice 3½ tablespoons of unsalted butter into small chunks and stir into the eggs. Pour the mixture into a plastic bag and seal. Place the bag in the water and cook for 25 minutes. Remove the bag, shake the contents, and serve immediately.
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