13-14 minutes at 75C (in shell), shock in ice water, crack into a slotted spoon to drain runny white. I realize this is not technically poaching, but the result

13-14 minutes at 75C (in shell), shock in ice water, crack into a slotted spoon to drain runny white. I realize this is not technically poaching, but the result is effectively a poached egg, and that's what people are referring to (afaik) when they're referring to poached sous vide eggs.