Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes.
In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn’t touch the bottom of the pan for better accuracy. Turn heat to medium and when the water reaches 130-131-132ºF, turn the heat down to low. When the water reaches 140ºF, cook eggs for 3 minutes or if they’re jumbo or extra-large, cook for 4 minutes. If the water’s temperature goes beyond, add a little bit of cold water.
When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes.
Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.