Please note that the USDA does not recommend pasteurizing eggs at home as it is not guaranteed to be done correctly. However many people still do it and you're welcome to try the following popular method. Place the room temperature egg in a saucepan with cold water and make sure it is fully submerged. Place the saucepan over medium heat and leave a thermometer in the water. Bring the water to a temperature of 140ºF/60ºC. You need to maintain that temperature for 3 to 3.5 minutes. Do not let it get hotter to prevent cooking the eggs. When the time is up, transfer the eggs to an ice bath for a couple minutes then use in the recipe or refrigerate until you're ready to use them. For a couple other methods, check out this helpful post by Samira.