Fill your sous vide container with water and set the immersion circulator to 194°F (90°C).
When the bath reaches temperature, gently lower 4 eggs (in their shells) into the water using a slotted spoon or tongs.
Sous vide the eggs at 194°F for 9 minutes, using a timer to ensure exact cooking time.
While the eggs cook, prepare an ice bath by filling a bowl with cold water and plenty of ice.
When the 9 minutes are up, transfer the eggs to the ice bath and chill for 5 minutes to stop the cooking.
Peel the eggs, then slice in half or serve whole as desired.
