For them to be safe to eat it has to reach an internal temperature of 140°F or 60°C and be kept there for 10 minutes. Simply connect a temperature probe to a pot of water and keep the temperature at 140°F or 60°С. Place the eggs into the pot and keep them there for 20 minutes. Remove them and cool down in cold water. Some of the white would have started to coagulate but the yolk raw and 100% safe to eat.