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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.
How to Pasteurize Eggs at Home. The more we learn about food safety, the higher our standards become-and, of course, the more things we find to worry about. Take raw eggs, for example. Folks used to think nothing of breaking a raw egg into their morning milkshake for extra vitamins and protein.ow, a solution has come to our attention. It is possible to pasteurize eggs at home-and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time-designed to kill specific bacteria.