The Gainesville Times reports that as long as cross-contamination does not occur (from hands, utensils or other foods), pasteurized foods should be safe for even those in high risk groups. To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.
Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid).
Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble.
Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it. If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.

Liquids used can be water, juice, milk, or flavorings; but not oil or margarine.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg. More liquid can be used if the recipe contains more.
We have this information printed in a brochure with recipes. It is free for the asking. Just send your name and address via the contact information at the bottom of this page.
Salmonella enteritidis (S.e.) is the bacteria most commonly associated with eggs. No case of S.e. bacteria has ever been traced to a Georgia egg.
We credit the fact that our state was the first in the nation to require refrigeration at 45 degrees Fahrenheit or less from the time the egg is packed until sold.
Our law was passed in 1995. It became a national law only recently.
Scientists estimate that, on average across the United States, only one of every 20,000 might contain the bacteria, so the likelihood that an egg might contain S.e. is extremely small (five one-thousandths of one percent).
At this rate, even if you’re an average consumer, you might encounter a contaminated egg once every 84 years!
And, if you keep your egg dish cold (40 degrees or lower) bacteria growth will be retarded.
If you keep the dish hot (140 degrees or hotter), any bacteria present will be killed.