Set up the immersion circulator.
Fill the pot with water and preheat the immersion circulator to 135ºF (57ºC).
Gently submerge half to one dozen fresh eggs (no need to vacuum seal) in the water.
Cook for 75–80 minutes.
Remove the eggs and quickly place them in ice water for 30 minutes to stop further cooking.
They are ready to use or you can keep them in the refrigerator for up to a week until needed.
