Short answer
Pasteurised shell eggs or egg products reduce Salmonella risk in dishes that remain raw or lightly cooked. Whether they are recommended depends on the country, egg assurance scheme and who will eat the dish.
Recipes where it matters
Homemade mayonnaise, Caesar dressing, mousse, tiramisu, eggnog and some ice creams may contain egg that never reaches a thorough cooking temperature. US, Canadian and Australian guidance commonly directs people towards pasteurised products for these uses.
The UK exception
UK advice allows raw or lightly cooked hen eggs carrying the British Lion mark, or eggs from an equivalent recognised scheme, for most people including many vulnerable groups. Other eggs should be cooked thoroughly, and severely immunocompromised people need individual advice.
Home pasteurisation is not equivalent
A household water-bath method must balance time and temperature precisely throughout the egg. There is no simple visual check that proves the target treatment was achieved. Commercially pasteurised eggs are the dependable option when pasteurisation is required.