Raw eggs may harbor Salmonella bacteria and cause illness. To safely use "raw" eggs, they need to be pasteurized first. The USDA does NOT give advice for pasteurizing eggs at home! They advise buying pasteurized eggs. But try to find those!
There are numerous reports all over the Internet that holding eggs at 135 F in a sous vide for 75 min will do it. However, the source for this recommendation is elusive. So this is done at one's own risk. At the very least, it's better than just rolling the dice and cracking open an unprocessed egg and hoping for the best.
If going this route, carefully remove and cool the processed eggs in a pan of cool water. Mark them with a pencil if not using immediately and putting back in the frig.