Preheat water to 135°F (57°C) using a sous vide immersion circulator. (I use Anova.)
Once the water is ready, gently lower raw eggs in their shells into the water bath by using a slotted spoon or a spider strainer. Set the cooking time for 75 minutes.
A few minutes before the eggs are done, prepare an ice-water bath. Once the timer goes off, fish out the eggs from the hot-water bath and place them into the ice-water bath immediately. Chill for 20-30 minutes.
Once the pasteurized eggs are thoroughly chilled, wipe them with a dry cloth, mark them on the shells with a “P” and refrigerate.
In-shell pasteurized eggs can last 3-5 weeks in the fridge.