The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds.
