[chrislehrer]

I don't know, but I can tell you a good way to test it: coddle 12 eggs this way, one by one, and as they come out of the water crack them and test the yolks. If they've hit 170F, yes, they're OK. If they're at about 160F or below, no. Eggs are quite small, and I doubt the carryover would be sufficient to knock a 160F yolk up to 170F. The cutoff on salmonella is basically 165F, but it has to be held for a little bit; at 170F you can pretty much just touch the temperature and it's all clear.

My bet: no. But I'd be very pleased to be proven wrong.

 

[chrislehrer]

Jeepers -- I'm surprised the results were THAT bad. How fast was the water going? Rapid boil, or gentle simmer, while the eggs were cooking?