Heat the Bacteria, Not the Egg
A raw egg can be pasteurized because killing Salmonella and cooking egg proteins are different processes. Bacteria become unable to survive after enough exposure to heat; egg white and yolk turn firm when their proteins change structure. That change depends on both temperature and time, so a lower heat held long enough can reduce harmful bacteria without making the egg set.
Why Timing Has to Be Precise
The shell slows heat moving from the surrounding water into the egg. The outside warms first, while the center takes longer to reach the target conditions. A carefully controlled bath gives heat time to travel inward; too little exposure may leave bacteria alive, while too much can begin to thicken the white or yolk.
This is why pasteurization is a process, not simply a quick dip in warm water. Temperature, exposure time, and even the egg’s size affect how much heat reaches its center. Once the treatment is complete, cooling helps stop the egg from continuing to warm.
The result is an egg that remains liquid enough to use in dishes such as sauces or uncooked preparations, but has had its risk from Salmonella reduced. “Raw” describes its texture and use—not the absence of a carefully managed heat treatment.
