Here, eggs are cooked in their shells for an hour or longer at a very low temperature with an immersion circulator. When cracked open, they are perfectly poached. The number of eggs you can cook at once is only limited by the size of the water bath, which makes this an excellent method to use for a large brunch crowd.

Please read Low-Temperature and Sous Vide Cooking.

Fill a pot with water. Place an immersion circulator in the pot and set to 147°F. When the water is preheated, gently lower into the pot:

Cook for 1 hour. Before serving, crack the eggs into a slotted spoon to allow any excess liquid to drain off.

To prepare slow-poached eggs ahead of time, transfer the eggs to a bowl filled with ice water and chill completely. Store in the water, refrigerated, for up to 24 hours. To reheat, place the eggs in a pot and set the immersion circulator to 147°F. Heat through for 15 minutes, then serve.