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The info section at says the eggs are submerged in an "ultra-clean" warm water bath (no mention of temperature) that is calibrated based on the size of the eggs and left there until it reaches the point when the salmonella is killed but the egg is not cooked. Then the eggs are candled, then coated with a food grade wax to keep any new contaminants out. I think I'll stick to my homegrown eggs, which I would probably feel comfortable eating raw.
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