notbob commented:

>> Place as many eggs as you'd like in an oven pre-heated to exactly
>> 149°.
>
> Fat chance.

Agreed...but what about simmering them in an electric skillet set for that
temperature? Seems like the water could provide a temperature buffer, and
you could easily monitor it with a probe thermometer. I might give that a
try. Alternately, it ought to be possible to pre-heat water to that
temperature in a saucepan and simmer the eggs while continually monitoring
(because you'll probably have to lower the heat as water evaporates).

If you had one of those lab-grade immersion heater/circulators, this would
be a snap.

Bob