Whole, in-the-shell, eggs
Adjust sous-vide cooker to 143°F, prepare an ice bath, and a pot of boiling water.
Gently lower eggs into boiling water using a metal spider or fine mesh strainer. Cook for exactly 3 minutes then immediately transfer eggs to ice bath and let chill for 1 minute.
Transfer to sous-vide cooker and cook for 45 minutes. Serve immediately or cool and store in the refrigerator for up to 3 days. Reheat in sous-vide cooker at 135°F for 30 minutes to serve.