1 Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
Low pasteurization: 30 minutes at 63Â°C, or 15 seconds at 72Â°C. The latter is referred to as Flash Pasteurization or HTST (high-temperature, short-time) and is considered the pasteurization standard for milk. It represents the minimal requirement by law in many countries (including Italy, the U.S. and Canada).
On a health note, I strongly believe that cultured (hence unpasteurized) dairy products encourage good intestinal flora and are healthier then pasteurized products and homogenized/pasteurized milk. That is why I make cultured dairy products at home. (as a foot note: Milk for cheese making is pasteurized differently (low temp, long time) then other liquid milk (high temp short time) and never homogenized. It is difficult (not impossible) to make cheese with homogenized/pasteurized supermarket milk.