Comment by gojomo

I don't believe most US eggs are pasteurized; it will be clearly noted, and the texture upon opening will be different, if they are. My understanding is such eggs are somewhat safer for use in recipes requiring "raw" eggs, but there's still some risk.

(The specific US-style washing-then-refrigeration in this article is just one way of minimizing shell-to-inside contamination that's distinct from pasteurization.)