Sous Vide "Poached" Eggs

Ingredients

• large cold eggs
• pinch salt and freshly ground black pepper

Instructions

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; allow 15 minutes for the water to heat.
2. Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
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 serve over toast. Season with salt and pepper.