Eggs are a highly nutritious, inexpensive food commodity which is accepted by most people. The safety of eggs has become a global issue with emergence of the pathogen Salmonella enteritidis as a major health hazard associated with the consumption of raw and semi-cooked eggs. the effects of water – bath heat treatments on the inactivation of Salmonella enteritidis within eggs were evaluated. Salmonella enteritidis (10⁷ cfu/g, inoculated near the centre of the yolk) was completely eliminated within 70 min at a bath temperature of 57⁰C, within 55 min at a bath temperature of 58⁰C and within 45 min at a bath temperature of 59⁰C. No significance difference in the visual appearance between the control and immersion heated eggs meaning that heated eggs will be seen as normal eggs.In addition, effect of immersion heat treatments on the functional properties of egg white was evaluated. Evidence from the current study confirms that prolonged egg heating at 57⁰C  for 70 min was effectively eliminate  Salmonella and produce Salmonella free eggs with an acceptable quality. There is no coagulation, or loss in functionality of egg components. Albumen turbidity and functionality were significantlyaffected by thermal treatments in eggs treated at 58 and 59⁰C and was less affected at 57⁰C. extended whip time would require for meringue preparation using immersion heated egg white. Immersion heattreatment could provide Salmonella enteritidis free egg for preparation of food receive little or no heat treatment prior to consumption and thereby combat the risk of salmonella.