Eggs are pasteurized by bringing the centers to and holding them at:
140 degrees for 3.5 minutes
135 degrees for 30 minutes
Eggs will begin to coagulate at around 144 degrees (the white portion first).
Adding other ingredients to eggs (such as in a creme anglais) is supposed to raise the coagulation temp.This
is how commercial egg handlers pasteurize eggs:
So, 30 minutes at 135 degrees or 3 1/2 at 140. As, you go higher, the time frame necessary to kill salmonella drops (160 is instantaneous).
Water has a tendency to hold heat for quite some time. Especially large amounts of it. If you heat, say, a stockpot with 16 quarts of water to 141 degrees and cover it, I am quite certain that it will retain a 135+ degree temp for at least an hour (long enough for pasteurization). So, with a good electronic thermometer, a large stockpot and some time on your hands, you too can pasteurize eggs.
It really depends on who will be consuming the eggs. Will the products containing them be consumed by the sick, the aged or the very young?