The Egg is the most versatile ingredients available to us....
But lets just savor the egg by itself... and Sous Vide the Egg get it very tasty
"We cook a 64 g egg (extra large) at a high temperature (167 °F / 75 °C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to that of a traditionally poached egg. We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites—not our preferred texture. In fact, several other chefs such as Alex Talbot and Aki Kamozawa at Ideas in Food have a similar preference and independently developed the same technique."