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There are few things lovelier than a perfectly poached egg. Making a poached egg—a fundamental technique that can frustrate even the finest cooks—became infinitely easier, and perhaps even foolproof, with the rise of sous vide cooking.There aren’t any debates over whether to stir the water (or add vinegar to it) , how to drop the egg into the pot, or how to remove it. Now, all we need to do to ensure a perfect poached egg is to dial in the precise water temperature, and cook the whole egg, shell and all, for just the right amount of time.We favor a high temperature ([f 167]) and short (13-minute) sous vide cook for large and extra-large eggs—as opposed to the famous slow-cooked 63 °C egg that put sous vide on the map for the brunching masses— that produces the perfect poached egg with a firmly set white and a silky, runny yolk. No more sous vide eggs with overly runny whites that slough off as soon as you crack the shells. Impressive breakfasts just got a whole lot easier.