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I had done cold large eggs (Costco) at 167F (Joule) for 13 minutes and got results of what *I* would deem acceptable as a traditional poached egg texture. YMMV due to personal taste. Whites will stick to the shell in a layer when cracked. I didn't take any pictures though. I also use a silicone net bag to hold the eggs in the water.
adding Chefsteps 167F egg link, (pre-Joule release apparently)
I had done cold large eggs (Costco) at 167F (Joule) for 13 minutes and got results of what *I* would deem acceptable as a traditional poached egg texture. YMMV due to personal taste. Whites will stick to the shell in a layer when cracked. I didn't take any pictures though. I also use a silicone net bag to hold the eggs in the water.
