Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional™ to 64°C / 147.2°F.
If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.