I am definitely intrigued. I do a lot of eggs benedict, and while the Cook's Illustrated poaching method (their older one) changed everything for me (i.e., it actually works really well, and is reasonably repeatable), I would very much like to have "perfect" control over the doneness of the yolk. I like my yolks a little runny, and definitely do not want the yolk to be set. The picture in post #2 makes the yolks look just a little too set for my taste, but obviously a lower temp would take care of that.
After reading all the posts, I am still pretty much in the dark on the technique, however.
One you reach the temp gently lower the egg into the bottom of the pot. From the fridge to the water.
I don't understand that at all. I would think that if you cooked the egg in the sous vide bag, and the egg was in the shell, then you would end up with something that is basically a soft boiled egg. That's not a bad product, but as already pointed out, it is something quite different from a poached egg. If you put water in the bag, that might work, but if you wanted to poach 4-6 eggs, that would be a lot of little bags.
Like I said, I am intrigued. I think I'll research this for a few minutes.
[edit]Just after I posted I did that research ...
This YouTube video shows how to "poach" in the eggshell. Now that I've seen it, I think it is what the OP was describing. I've queued up the video to start playing just when he takes out the eggs, since the earlier part of the video shows absolutely nothing that you wouldn't already know:
Sous Vide "Poached Eggs" (video link)
I provided a link because that is the only way I can get the video to start playing mid-way through the video.