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Pre-heat the sous vide water bath to 75° C / 167° F.
Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.