Saw this on America's Test Kitchen this morning. Passing it along to lovers of poached eggs who also have a sous vide gizmo.

ATK's method is a short cook time at a higher temp to get the whites to set and the yolks to be the right consistency. They claim that conventional lower temp/longer cooking results in undercooked whites.

Only 15 minutes of cook time at 167 degrees.

Also instructions for reheating the eggs if you want to cook a bunch ahead of time and warm them up later.

Here tis:

https://www.splendidtable.org/...de-soft-poached-eggs

I microwave poach mine. About a minute. Not quite as good as a traditional poached egg, but good still.