Baking Soft Boiled Eggs?
A soft boiled eggs yolk is nothing more than raw egg yolk warmed up. You stop the cooking process right before it begins to congeal. The yolk itself is not considered "cooked". 
At 145° the yolk will still be completely liquid, jump it to 150° and the yolk starts to congeal.


  At 150° those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape.Soft cooked eggs, Serious Eats


I'm really not sure of exactly what you're after, but those are the facts as far as temperature goes regarding egg yolks.