I had a thought, and I'm curious now. Does anyone know if it is possible to pasteurize eggs at home? I've heard that pasteurization takes place at the temperature of "between" 120 and 130 degrees. When recipes call for "raw" eggs, for Caesars salad, egg-nog etc. We could call the "egg board of health" but I think for fear of legal repercussions, they wouldn't tell the "real story" Any opinions, or thoughts anyone? Thanx! Atomic Jed!