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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.
Email. First, the extra-safe rules from the people who cover all the bases: Raw eggs should be refrigerated at 40 degrees Fahrenheit or lower when youâre not using them, says Elisa Maloberti, a spokesperson for the American Egg Board.ggs look, taste, and smell completely normal.â The Egg Safety Center says that 1 egg in 20,000 may contain salmonella, which is a contamination rate of 0.005 percent. Storing eggs below 40 degrees Fahrenheit âkeeps bacteria from growing to large enough numbers to cause illness,â says the American Egg Boardâs Maloberti.