Just had a look at Baldwin.
Referencing his chicken pasteurisation guide for a 7D reduction in Salmonella (using this guide because it specs Salmonella).
An egg (which contains about 10% fat) cooked at 65 deg for 6 minutes should be pasteurised. 30 minutes should nail just about everything. Plus the 2 hours at 55 deg.
But it looks like 72 hours is still the best guide.