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Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.
Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.