This page on Sous-Vide chicken explains why the USDA uses the 160 degree rule.
Basically it is based round bacterial survival rate at certain temperatures. At 165 degrees bacteria is killed in an instant. You can pasteurize chicken at 130 degrees, it just takes a long time.
As long as the eggs reach a temperature threshold and is held at the temperature for a specific amount of time then it's perfectly safe to eat.
My scrambled egg method is similar, but I prefer a cooler pan rather than the on-and-off method. I also pre-salt my eggs:
I have done this once. However it was back in my college days when I was quite strong and swung like a gorilla. Club head came clean off at the hosel with an impressive snap. It was my dad's driver (wonderful) and I think it was a Titleist head but I remember it being an Aldila shaft. When I showed the pro the remains of the club he something about the shaft being too long with too much flex for my swing speed.
I had the same problem this summer for a while. What a playing buddy noticed was that I was letting my ball position creep back in my stance for 3 wood and 7 wood. I didn't realize it until he said stop and look where your ball is in your stance right before I was about to start my backswing. I was lining up to the ball about where I usually would hit a 7 iron.
I have had much better results lately since that was pointed out to me. Might want to double check that.
Before he pointed that I was thinking the same things you were.... am I not sweeping, do I need to be steeper etc.
Now I make double sure I have not let the ball creep back and then my usual swing thoughts.