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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.
Cooked eggs present virtually no threat, but if you're following a recipe that calls for the use of raw or undercooked eggsâmayonnaise, frosting, eggnog, etc.âyou may want to pasteurize the eggs first to reduce or eliminate the risk of being infected by the salmonella bacteria.Ad.rack your eggs and let the yolk and/or white fall directly into your second stainless steel bowl. 1  With this method, you can pasteurize both the egg white and egg yolk at the same time. 2  If you only need the yolk or the white, though, you can separate the eggs before dropping the portion you need into the bowl.