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Fill a large pot with water and set the sous vide machine to 64°C.
When the water reaches 64°C, gently place 6 eggs, straight from the fridge, into the water.
Set a timer for 43 minutes.
When the 43 minutes are up, remove the eggs from the water bath and plunge into an ice bath if not eating immediately.
Crack the eggs into a small dish and tip the dish slightly to pour any loose whites.
Enjoy with salt and pepper and toast, if desired.
To heat up stored eggs, place them in very hot tap water or boil water and set the eggs in the boiled water off the heat for 30 seconds.