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Pasteurized eggs are eggs that are cooked briefly at a high temperature and then cooled. The yolk must reach a temperature of about 138F. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg.The eggs still have the consistency of raw eggs (and can be used just like them in any recipe) but microbial growth of harmful bacteria is slowed or eliminated.he fresher your eggs are, the better they are. You can buy pasteurized eggs in some grocery stores and you can read more about egg safety here. Naturally, I would recommend that anyone pregnant, etc. avoid raw eggs just to be on the safe side.
Left: There are many different ways to store quail eggs. Temperature should be keep at 55 to 65 degrees with humidity at 60 to 70%. We have found that the simplest easiest way is to put ice in a cooler, with the eggs placed on a shelf above the ice.This ice chest will hold 1000 with the correct temerature and humidity.We believe it is best to use quail eggs with in 7 days or sooner after laying. After this the hatching percent starts to drop.e have found that the simplest easiest way is to put ice in a cooler, with the eggs placed on a shelf above the ice. This ice chest will hold 1000 with the correct temerature and humidity. We believe it is best to use quail eggs with in 7 days or sooner after laying. After this the hatching percent starts to drop.