[ginkgo]

Wouldn't pasteurizing EGGS cook them so the yolk and egg white would be solid?

By traditional pasteurization methods, heating a raw shell egg to a high enough temperature to achieve pasteurization would also cook the egg. However, beginning in the early 1980s, Dr. James P. Cox and R.W. Duffy Cox of Lynden, Washington began developing methods to pasteurize shell eggs.

Pasteurizing eggs in their shells is achieved through patented processes that involve a series of warm water baths.[6] According to the U.S. Department of Agriculture, “Shell eggs can be pasteurized by a processor if FDA approves the process. The equipment to pasteurize shell eggs isn't available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.”[3]