The point of pasteurizing eggs is to heat them enough to kill any potential harmful bacteria, but not heat them to the point that they become cooked. This is accomplished with a double boiler (it's easy to make your own by setting a glass or metal bowl over a pot containing a small amount of simmering water) and thermometer (see below). Place the eggs in the bowl of the double boiler, and beat with a whisk. Use an instant-read or candy thermometer to monitor the temperature of the eggs, while continuing to beat them with the whisk to ensure that they heat evenly. Once the eggs reach 140°F, remove them from the heat immediately to ensure that they don't continue to heat and become cooked.