Sous Vide "Poached" Eggs

Step 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions.

Step 2

Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

Step 3

Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.