Put about 3 inches water in a 5- to 6-quart pan; bring to a boil over high heat. With a slotted spoon, quickly and gently immerse 12 large eggs in the shell, 1 at a time, in water for 8 seconds; lift out.
Pour out all but 1 inch water from the pan; reduce heat so bubbles on the pan bottom pop to the surface only occasionally. Crack eggs 1 at a time, holding each shell close to the water surface as you break it open to let egg slide gently into water. If necessary, cook half the eggs at a time to keep from crowding. Cook to desired doneness (poke gently with a spoon to check), 3 to 4 minutes for soft-cooked eggs.
With slotted spoon, lift eggs 1 at a time from water and immediately immerse in a bowl of cold water. If making up to 2 days ahead, wrap bowl airtight and chill.
To reheat eggs, immerse in hot (about 120°) water until warm to touch, 5 to 10 minutes. Lift out with slotted spoon.
Nutritional analysis per egg.