Use fresh, clean eggs with intact shells
Wash hands and sanitize all tools, bowls, and thermometer
Fill a saucepan with water and heat it to 140°F to 140.5°F
Keep the water temperature steady within that range
Place the eggs in the water gently
Maintain the eggs in the water for 3 minutes
Monitor the water temperature continuously and do not let it exceed 142°F
Remove the eggs and cool them immediately in ice water
Dry the eggs and refrigerate them right away
Use pasteurized eggs promptly and keep them refrigerated until use