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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.
90-94 Â°F. It is best to have your machine running for at least 1 to 2 days prior to setting your eggs. This will ensure that your temperature and humidity are exactly where they should be prior to putting the eggs in. Above is a chart showing the recommended incubation temperature and humidity for bobwhite quail eggs. Your eggs are incubator ready, there is no need to wash the eggs. Always have clean hands when handling the eggs as your skin produces oil and can clog the pores of the shell. Always set your eggs with the big end up. This enables the embryo to remain oriented in a proper position for hatching.