Poach your eggs? No, sir. **The only way you get textures like these—just-set whites, silky yolks—is by cooking eggs sous vide with Joule**. Stir ’em into carbonara, make a bunch of bomb Benedict for a brunch crowd, or just pop atop your toast and enjoy a serious breakfast upgrade. Oh, and you can make a bunch in advance and store them in the fridge for up to five days—eat chilled or heat for 15 minutes to the same temp at which you cooked them.