That is a fascinating article on sous-vide cooking of eggs. I just use a thermometer to try to get water to the desired temperature, but I think I can still get good results.
If there is one thing that I have always despised, it is trying to poach eggs. I was given a sous vide circulator a few months ago and love it.
It is perfect for poached eggs. I use a 4 liter container with 3 liters of water. Set the machine at 146 degrees and the timer at an hour - just so you can keep track of how long the eggs have been at the right temperature.
Put the eggs in the water, then start it up. The eggs heat up as the water does (speeds things up as opposed to waiting for the water to reach temperature). About 20 minutes later, crack open perfectly poached egg(s)... YMMV depending on your circulator, the starting temperature of the water, etc.
Just remember this guideline: Egg whites solidify starting at 140 degrees and the yolk starts to turn custardy at 150 so 146 works for me. Great machines! (Perfect ribeyes also!)