[el_benhameen]

I have heard of people using sous vide to pasteurize both the shells and contents of eggs. This guy seems to have a pretty science-based process (see the "Pasteurized in Shell Egg" section):

http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs

This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.

[wheels]

The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator:

https://www.seriouseats.com/2013/10/sous-vide-101-all-about-...

Generally it's a great resource for nerdy cooking stuff.

I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.

[MegaDeKay]

I have pasteurized eggs this way many times. The white gets cloudy but the egg is essentially raw. These are just the thing for Negroni Flips [0] or Tamago Kake Gohan [1]. Douglas Baldwin is the man when it comes to Sous Vide and food safety.

[0] https://food52.com/recipes/26068-negroni-flip

[1] https://www.seriouseats.com/recipes/2016/04/tamago-kake-goha...