• Preheat water bath using an immersion circulator to 165 degrees F.

To cook in-shell:

• When preheated, carefully add your desired number of eggs to the water bath. You can just drop them in to the bath. Cook for 15 minutes.
• While the eggs are cooking, prepare an ice bath by adding 2 cups of ice to a medium-sized bowl and about 1 cup of cold water.
• When the eggs are done cooking, use a serving spoon to transfer the eggs from the sous vide bath to the ice bath. Let chill for 5 minutes.
• Carefully crack an opening in the shell large enough for the egg to slide through without the yolk breaking. Season the eggs with salt and pepper and serve.

To cook in a jar:

• Crack eggs individually into small jars. Fill with room temperature water until jars are about 2/3 full.
• Carefully add the jars to the preheated water bath using silicone oven gloves or a jar lifter. Cook for 15 minutes
• Remove the jars from the water bath and let sit on the counter for 3 minutes.
• Remove the eggs from the jar by pouring them into a slotted spoon to drain the water. Season the eggs with salt and pepper and serve.