Whipping does nothing to make an egg safe. For recipes calling for raw egg—mayonnaise, ice cream, custards—you can use pasteurized eggs to lower your risk of contracting foodborne illness. So few eggs are unsafe, if handled correctly, that it’s not even really a concern, but if you want to make extra sure, choose pasteurized. There’s still no guarantee that they’re not contaminated, though. It’s worth the risk for the yums.