Sterilize a pin and, while the eggs are still in the carton, pierce the flatter (bottom) end of each egg just through the shell; do not puncture into the interior.
Place the pierced eggs in a single layer in the bottom of a medium saucepan and evenly sprinkle with 1/2 teaspoon baking soda.
Cover the eggs with cold water by about 1 inch and insert the tip of a probe thermometer into the water.
Heat over medium-high until the thermometer alarm reaches 209°F (just before boiling). When the water reaches that temperature, let it boil for 1 minute.
Immediately remove the saucepan from the heat, cover, and let the eggs sit undisturbed for 8–10 minutes, depending on desired yolk firmness.
While the eggs rest, prepare an ice bath in a medium bowl (ice and cold water).
Use a slotted spoon to transfer the eggs to the ice bath and let them sit for 5 minutes.
Peel each egg under cold running water, return peeled eggs to the ice bath, and discard shells. Keep eggs in the ice bath until completely chilled.
Store chilled eggs in an airtight container in the refrigerator.
