I prefer my white more done than that. Sous vide doesn’t really work for whole eggs as the white and yolk cook at different temperatures. The yolk however on its own is amazing. I do 62c for an whole then pull the white off do have just the super creamy yolk. Works well on top of steak, bacon etc.
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It’s very simple if you don’t mind the snot look.
Fill a pan with hot water, put the SV stick in open the app on smart phone, click on poached egg recipe and press start, wait till temp reaches 64c. Wait till the alarm goes off and remove eggs peal off shell and put on plate.
It can be made a bit more complicated by putting the de shelled eggs into a pan of boiling water for a minute to harden the white a little more.
Yeah I know, but the issue is what @dom said - the different bits need different temperatures (for me). There’s also apparently a runnier bit of white outside the normal white that needs another temperature again.
Added faff 
Am I reading this right?
60 minutes of heating to make a poached egg?
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Yes - There is a quick 12 minute method at 75c I will try next.
Interesting breakdown here on differing cooking temps:
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Just because you can sous vide something doesn’t mean you should.
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If it fits it the tank I’m willing to give it a go.
Are you channelling @Penance?
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indeed. I had one and got rid, it got less and less use. Having spoken to quite a few very experienced chefs amongst my friends, most say they have their uses, primarily with cooking fish and drier cuts of mean like fillet, but none would put a decent joint laden with fat in one.
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No, I’m not a fan of the after taste of rhohypnol. I might need a new hammer though, the current pacifier is a bit rusty…
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Speaking from experience then. 
There are other advantages in a professional kitchen, mostly about being able to hold stuff at the right temperature so that if an order comes in there’s minimal time between the order and serving. I’ve seen Dominique Crenn do some funky stuff which I don’t think you could replicate using another cooking method, but that’s also a long, long way from mainstream cooking.
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I’m very fussy about food prep.
So if you like your eggs with the yolk soft but the white hard, sous vide is exactly the wrong way to do them.
If only someone could come up with a way that cooked the egg from the outside inwards…
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A lot of people seem to find poaching eggs remarkably difficult. I suspect a large part of it is that eggs in supermarkets are often a week or two old when you buy them, and that’s already well past poaching age (imho).
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Are you saying you don’t, if so, what is your method? I find perfect and repeatable poached eggs difficult. 
This is my experience. In Melbourne I was regularly given eggs as our Italian neighbours kept chickens. I could, just about, manage to poach them. I suspect that my failure to poach an egg properly is partly the down to the freshness of the produce and mostly due to my being inept.
I reckon @Spider is missing a trick here with his velvet vortex. Diversification.
Once you’ve done your records, perfect for sous-vidding.
Velvet-vide.
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