I double checked a few of the temps. Shrimp are 70C for 10 minutes (if you have them single-layered in the bag--otherwise, a bit longer IME). Scallops are 45C for 35 minutes.

I was looking at the onsen egg recipes, and the one I use most often is indeed 75C for 13 minutes (I go with the one in ). But I came across another yesterday that was 70C for 22 minutes; I haven't tried it out yet but trust the cookbook I saw it in ( ) as the other recipes there are fantastic and work well. I've made the mistake before of going 70C for 13 minutes, and though the yolks are good, the whites are just not set enough and you lose half of the white... but perhaps the extra 9 minutes handles the proteins in the whites without nuking the yolks. Eggs are weird given there are several different proteins (yeah, albumin dominates) and they all coagulate at slightly different temperatures.