The Most Amazing Sous Vide Poached Eggs

The easiest way to make perfectly poached eggs is to sous vide the egg. Sous vide eggs are poached in the shell and will be your favorite way of cooking silky, custard eggs.
Full recipe and technique: www.savoringthegood.com/sous-...
The 60 degree egg refers to 60 degrees celsius/140 Fahrenheit for 60 minutes. This is the temperature of the egg throughout. The outer white is watery and fluid, the white connected to the yolk is just starting to set and starting to turn opaque white with a warm runny egg yolk.
It is an egg cooked at 63 degrees (technically 62.8 C) or 145 Fahrenheit for 60 minutes. The 63-degree egg is what most people would consider a poached or soft boiled egg, the holy grail of perfect soft eggs.
The white close to the yolk is set enough to keep the warm yet softly creamy yolk contained so you can slice it with the edge of a spoon. It is up to you if you scoop out the watery white and add it to the soft egg.