Step 1

Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.

Step 2

Carefully lower eggs into water bath, being careful not to crack. Set a timer for 15 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.

Step 3

After 15 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.