This is exactly what I'm talking about when I mention people intentionally making simple things difficult. Do you think someone, somewhere was sitting eating a hard (or soft, or variations thereof. Apologies if there was confusion on this) boiled egg and thought "Boy, this really is terrible. I sure wish it was..."? Do you think that was what yielded the invention of sous vide cooking? Are hard boiled eggs a current culinary problem?

No, they aren't. The argument borders on comical. Adding a "Duh!" to denigrate the notion that this is ridiculous easy doesn't prove your point. Further the steaks look absolutely vile (they look like texture monotony, which generally isn't a good result).

Sous vide came about in high volume kitchens. It wasn't because it yielded better results, but because it allowed for in-advance preparation, allowing the kitchen to toss little salmon meal baggies in hot water on spikes in orders, versus preparing it from scratch. It was a "traffic smoothing" technique, not an exercise for better results. In the classic "copy the chef" exercise, people emulated something for all the wrong reasons.

That's just the name, it's never exactly six minutes because it depends on the cooking equipment, initial temperature of the egg, size, etc. The exact time is usually found after experimentation in one person's specific kitchen.

You can check it for yourself, there's a distinct difference in how it feels sticking your hand in water less than 50C and sticking it in water a few degrees hotter than that. That's because your body doesn't like it when its proteins start to denature, either :P