Comment by bsder

You can be safe down to 135F if you give it enough time. https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs

In particular, I use 135F for 90 minutes (75 minimum recommended) to pasteurize eggs that I am going to be putting into something that asks for "raw" eggs (egg nog, mayonnaise, etc.) that I will serve to other people (if it's just for myself, I'll probably just be lazy and use the raw egg). So far, nobody has noticed any difference from "raw".