- 4 large eggs
Fit a large pot with a rack and fill with water. Place over lowest possible heat.
Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.
SourceThe Martha Stewart Show, November 2009