Bob Terwilliger wrote:
> 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

Boy, what a great idea! Stand over a skillet monitoring the temperature
for an hour instead of putting them in boiling water, setting a timer
for 15 minutes and walking away....
Can't wait to go home and waste an hour!