Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up)
Add enough water to cover your eggs by 1". REMOVE YOUR EGGS BEFORE HEATING THE WATER.
Place your thermometer into the water and begin heating the water to 140ºF. Adjust the heat as necessary to ensure the water does not get hotter than 142ºF.
Add your eggs back to the water and continue watching the temperature to make sure the heat is not rising or falling.
After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. Let them cool for 5 minutes.
Dry your eggs and use them right away or store them in the fridge like you would any other egg.
If you have a Sous Vide, this process is incredibly easy because the sous vide will keep the water at the exact temperature you need. To pasteurize eggs using a Sous Vide, set the temperature to 135ºF and allow them to pasteurize for 75 minutes. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens.
The risk of getting salmonella from a raw egg is about 1 in 20,000.
This is not a 100% guaranteed way of removing all risks of pathogens, but if done properly it does reduce the risks greatly.
Serving: 1egg | Calories: 72kcal (4%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 5g (8%) | Saturated Fat: 2g (10%) | Cholesterol: 186mg (62%) | Sodium: 83mg (3%) | Potassium: 69mg (2%) | Sugar: 1g (1%) | Vitamin A: 270IU (5%) | Calcium: 35mg (4%) | Iron: 1mg (6%)