Use large eggs without cracks, cold from the fridge.
Using a sous vide circulator, bring water to 167 degrees F (75 C).
Gently lower eggs into prepared bath, cover and cook for 12 minutes.
Note: if you put the eggs loosely into a open topped plastic sandwich bag it’ll help keep them from bouncing around too much and getting cracked.
Fill a large bowl halfway with ice and water.
Transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs over toads and season with salt and pepper.
Stolen from America’s Test Kitchen