Using sous vide, bring 4-inches water to 167°F/75°C. Using a slotted spoon, gently lower eggs into the prepared water bath, cover, and cook for 12 minutes. Make sure eggs are at room temperature. If you take them straight from the fridge, even if you lower the eggs as gently as possible into the boiling water they can easily crack, this is because cold eggs are shocked by the extra-hot water. To prevent this, remove your eggs from the refrigerator before you start bringing a pot to temp. Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to an ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.
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