Sherry's Perfect Sous Vide Eggs

1. Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).

2. Fill a bowl with enough ice water to cover eggs; set aside.

3. Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.

4. Place eggs into the sous vide water bath; set a timer for 40 minutes.

5. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Cook's Notes:

The water temperature defines the exact texture of yolk you'll get, so if you prefer more runny or hard-boiled than Sherry, adjust the temperature as needed.

You can place the eggs in a strainer and dip the strainer in the water (both when boiling and in the sous vide) to help keep the eggs from floating around and cracking.