Cooking methods that use a more precise and stable temperature over a longer period of time. These don't always have to be sous vide; sometimes other very-low-and-slow cooking methods work too.
confit egg yolks, in a [convection?] oven [1] [2] [3] [4] [5] [6]
soft-boiled eggs, using sous vide [1]
cooking meat based on time+temperature combinations, not just temperature alone [1] [2]
cook a steak in the oven, called the "reverse sear method" [1]