Step 1

Pre-heat the sous vide water bath to 75° C / 167° F.

Step 2

Use a slotted spoon or spider to gently set the eggs at the bottom of the container.

Step 3

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.