What's the FDA recommended sous vide temperature for in-shell egg pasteurization?
Here's an answer from the FDA website for pasteurizing whole eggs:

Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs.
Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the egg, so processors pasteurize the egg in the shell at 130 °F for 45 minutes.