A little more than soft-boiled, but far from green-tinged yolks; this way the egg isn't runny but still soft and golden butter-like, not yet chalky. Water takes about 2-3 minutes to boil (gas). Cooking room-temperature eggs, not refrigerated, room temperature is about 20-22C.

Why on earth do you put them in a fridge for 12-18 hours? Serious. Are you at a catering company that does these in mass?