A recent forum on Pasta Carbonara and raw eggs prompted me to submit this post.  I make my own mayonaise and I use eggs that I have pastuerized in the shell.  Any time I prepare a dish that uses eggs that remain uncooked, I use this method to kill any possible Salmonella enteritidis (Se).

PASTEURIZATION OF WHOLE EGGS

In research done by the M. G. Waldbaum Company in collaboration with the University of Georgia, University of Missouri, and North Carolina State University, scientists have demonstrated that whole eggs heated for six minutes at 133 degrees F in a sterile water environment eradicated the Salmonella enteritidis (Se) bacteria that was inside the eggs.  James Schuman of the M. G. Album Company reported the results in February 2000 at the Watt Poultry's Summit III on Food-borne Pathogens in Poultry, held in Atlanta, Georgia.  (Summarized from Food Chemical News, March 20, 2000, p. 4.
Author: Marc Doussard.  (See also eFOOD RAP, 10, Number 17, September 1, 2000, William D. Evers, PhD, RD, Cooperative Extension Foods and Nutrition Specialist, Purdue University School of Consumer and Family Sciences Department of Foods and Nutrition)

I place the eggs in a saucepan and cover them with an inch of warm water, heat the water to a temperature between 135°F and 139°F, and hold it in that temperature range for ten minutes.  I then pour off the hot water, run cold water over the eggs, and then add ice to chill them.  The egg whites may become slightly cloudy, but they are not cooked.

Ford