How do they pasteurise an egg without it coagulating?

How do they pasteurise an egg without it coagulating?
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Answer :

There’s an article in a magazine called ‘the scientist’ that describes a machine that does it. (Not sure that isn’t somewhat promotional). But the gist of it is they head the egg internally for a specific length of time to a controlled temperature 62 C (145 F) to 72 C (161 F). The time will vary based on the mass of the egg. One can reasonably assume that the energy required for pasteurization must be less than the energy required to begin (significantly) cooking the egg.
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