Set your sous vide cooker for 145°F (62.8ºC).

When sous vide reaches temp, use a slotted spoon to lower eggs into the water.

Cook at 145°F for 40 minutes.

Remove eggs carefully and dry the shells. Store in the fridge until ready to finish.

Heat a pot of water to barely simmering; use the smallest pot that fits the number of eggs you want to cook in a single layer.

Crack the large bottom of the egg on the counter and carefully begin peeling over the sink or a bowl. Some watery whites will slide out, which is fine. Peel to about halfway down the shell and then carefully dump the poached egg into a separate bowl. Repeat with remaining eggs.

Slip the eggs into the simmering water one at a time to set the outside layer.

Cook for about 30 seconds, just until outside of the poached egg is firmly set, then remove from the water with a slotted spoon. Serve and savor.