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Adjust sous-vide cooker to 143°F (61.7°C). Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F (63.3°C).
Prepare an ice bath.
Bring a large pot of water to a boil over high heat.
Gently lower eggs into water using a metal spider or fine-mesh strainer.
Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute.
Transfer to sous-vide cooker and cook for 45 minutes.
Serve immediately or cool and store in the refrigerator for up to 3 days.
Reheat in sous-vide cooker at 135°F (57.2°C) for 30 minutes to serve.