YIELD: 1 to 12 eggs / ACTIVE TIME: 5 minutes / TOTAL TIME: 45 minutes
1. Set the water bath to 143ºF(62ºC).
2. Add the eggs to the water bath and cook for 45 minutes.
3. Serve immediately.
To store eggs, cool immediately in an ice bath and store in the refrigerator for up to 3 days. Reheat in a water bath at 135°F(57°C) for 30 minutes to serve.