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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.
But the real appeal of baking eggs rather than boiling them is when you need to make a large amount -- like when feeding a big crowd. It's so much easier to cook two or three dozen on an oven rack than in a huge pot of boiling water.Photo courtesty of Greetings From The Asylum. To make the eggs, simply bake them in a 325 degree oven for 30 minutes.You can place them directly on the rack or use a muffin tin, which makes it easy move them in and out of the oven in bulk.t's so much easier to cook two or three dozen on an oven rack than in a huge pot of boiling water. Photo courtesty of Greetings From The Asylum. To make the eggs, simply bake them in a 325 degree oven for 30 minutes.