at 62.9 C (145 F) for 30 minutes
OR 71.6 C (161 F) for a minimum
of 15 seconds. Unfortunately, eggs while still in the shell are all of
different sizes and if kept for too long a time at these temperatures, will
start to cook and you end up with a very soft boiled egg.
This machine and their pasteurized eggs will probably not be available for a while and in the meantime here are some safety tips on protecting yourselves and your families from that nasty Salmonella and from other food poisonings.
Take Care and Think Microbiologically!
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