[devilbunny]

You can pasteurize your own eggs if you own an immersion circulator (as used for sous vide). 135F/57C for at least 1h15, per Douglas Baldwin's site (https://douglasbaldwin.com/sous-vide.html#Pasteurized_in_She...). The whites do not whip as quickly per Baldwin, and the whites are a little milky-looking, but for any preparation they are safe, and for those who like runny eggs but have to serve them to people who may be immunocompromised, it's a very good solution. You can poach or cook sunny-side-up and leave the yolk juicy and wet.

A plain egg yolk, served (effectively) raw, is a sauce in itself.