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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.
Less is more. In fact, many people have great success doing a dry incubation with their quail eggs. If you choose a humid incubation, aim for 45% humidity for the first 15 days and increase to 65% for the final three days. For temperatures, quail eggs incubate at a similar temperature to chicken eggs. If you are running a still air model incubator, aim for a temperature of 102ÂºF and rotate the eggs around the incubator when you turn them. If you are running a forced air model incubator, aim for a temperature of 100ÂºF.