Some recipes (mayonnaise, meringue, Caesar dressing, egg nog) call for using raw eggs.  You can purchase (in the US anyway) pasteurized eggs in many/most chain grocery stores, but at a premium.  However, with your water oven, you can pasteurize your own effortlessly and inexpensively.  Here’s how:

Pasteurized Whole Eggs

INGREDIENTS

• 1 to 2 dozen large eggs

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 135F/57C.
2. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker.
3. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.
4. Remove the eggs, quick chill them submerged in ice water for 20 to 30 minutes and refrigerate.
5. Use in recipes calling for raw eggs