Interesting to consider that bit about the USDA and home pasteurizing eggs. I do a lot of ice cream/frozen custard style things and have used raw yolks before after using low temperature cooking via immersion circulator to "pasteurize" them first. I usually refer to Douglas Baldwin for a majority of this stuff. http://www.douglasbaldwin.com/sous-vide.html Though the first article that popped up on the search has some good reading on it from what I'm seeing. https://www.streetsmartkitchen.com/how-to-pasteurize-eggs-so...