well then why not call it Beef Wellington? It isn't that either. Take any quote out of context to make it fit your definition and what you get is perpetual misinformation. Just because some chef you look up to called it something incorrectly doesn't actually lend validity to the misinformation. Just because it was in it's shell doesn't change the fact that it is still a poached egg.
The egg doesn't have to be under 100% vacuum or something that would crush the shell... but without ANY vacuum, it is not sous vide.