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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.
Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
Remove eggs from water once timer is up and let cool for 3 minutes or place in ice bath for 1 minute. Gently crack egg around the middle and peel top half of shell. Or crack middle in one spot and open traditianlly. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.
Make-Ahead Option:
Sous vide "poached" eggs can be made up to 5 days ahead of time for busy weekday mornings. When done poaching, immediately plunge into an ice bath, cool, then refrigerate in a sealed container. To reheat, fill a coffee mug ¾ full with water and microwave for 1 minute. Place egg inside and let sit for 12 to 15 minutes before serving.