Pasteurized eggs are all you really need. It kills most of the germs including most of the salmonella in the egg but their is a slight chance you might still catch it, but the chances of catching it are extremely small with pasteurized eggs.
My suggestion is to crack your pasteurized eggs into a a separate bowl and make sure their is no blood. If their is any blood, either pitch the egg or cook it properly as not to waste it.
Remnants of blood will still contain salmonella. But cooking that egg will kill the salmonella.
I’ve been making Tamago Kake Gohan for the last month or two now for breakfast and it is extremely good.