Anova Precision Cooker sous vide

I’ve been cooking my steaks sous vide in a slow cooker for a year or so. Finally, I decided to get a proper sous vide. After some research, I settled on Anova. Then I discovered that it is 50% cheaper in the US, so I decided to get one during my trip.
That was easy enough. But then “luckily” coming back to the UK I decided to check voltage before plugin it. And it’s 110V only. If I’d plugged it, it would have fried immediatelly. There’s such a thing as step down voltage transformers. But for 1000W, they cost as much as the cooker itself.
So I ended up buying another one in the UK. I went for a slightly older version than the one I brought from US, but looking at the specs, I’m not sure why I would pay 100GBP more in the UK for it. At first I thought that the sleeve wasn’t removable in the old version, but it is.
The first dish I cooked was scallops. They worked out perfectly. Then I tried poached eggs. I was very excited, as sous vide promised you could cook them in their shells. Two recipes suggested 75C for 12 minutes. It was a disaster. The shells wouldn’t separate, the whites too runny 🤷‍♂️

Next is cooking a steak, I guess.