sounds rough. guess you will have to stick to muscle milk.
Or I'll pasteurize them myself...
Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds.
If the eggs are to be used in a recipe with other food items, dilute the eggs with with liquid or other ingredients, such as milk, or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present. More
What should I do about some of my favorite egg recipes that call for raw or lightly cooked eggs?
Although the overall risk of egg contamination is very small, the risk of foodborne illness from eggs is highest in raw and lightly cooked dishes. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them.
http://www.baking911.com/pantry/eggs.htm#ALL%20ABOUT%20SAFE%20EGGS:
