How do you hold the eggs at 63 degrees without the consistency changing.. Won't keeping the egg in a 63 degree bath for hours at time during service change the consistency?  Any help would be great on this...  I'm new to sous vide cooking and trying to figure out how it actually works..

Thanks

no it won't change the consistency aslong the tempereature 63, eveb if u keep the egg for another day and reheat on 63 for 15 minute the consistency still same  , but dont keep this egg more than 3 days. i try it and it work