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How to Pasteurize Eggs at home
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- Опубліковано 18 вер 2012
- lots of recipes that use fresh raw eggs (either the white, yolk or both) as a primary ingredient. This is common for dressings, mayonnaise, egg nog, ice creams and frosting. Most eggs are perfectly safe to eat and according to the American Egg Board only about one in 20,000 eggs may contain salmonella.
Thats all fine for now but what about SHTF eggs? one should error on the side of caution when it pertains to food safety. Thankfully, the risk of salmonella can be avoided by using pasteurized eggs in your favorite raw egg recipes.
1. Allow the eggs to sit on the counter for about 15 minutes. This will bring the eggs to room temperature; which helps ensure the eggs reach the proper temperature to kill salmonella.
2. Fill a small saucepan with cold water and gently lower the eggs into the water. Place pan on the stove and cook over medium heat. Bring water to 140° to 150° F. It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan.
3. Once the pan reaches 140° to 150° F, remove from heat and allow the eggs to rest in the water for 3 minutes.
Your eggs are now pasteurized and can be used in recipes just like any other unpasteurized eggs. Just be sure to keep the eggs refrigerated until ready-to-use.
You sound drunk, but good video.
lol
@@prometheus9142 He's making eggnog...you have to taste it lol. I'm watching this video cause I'm about to make some awesome Coquito=Puerto Rican eggnog...delicious. Check it out but I needed how to pasteurize the eggs ; ) We usually make it for the Christmas holiday . Have a HAPPY HOLIDAY EVERYONE! : )
@@sophiestock7043 One year later & that's what we're going to make! Too funny.
The entire yoke has to reach 140 degrees, and it must maintain this temperature for at least 10 minutes. By the time the center accomplishes this the whites will already by solidified, and the outer yoke will be as well.
The technique described here has been going around for a while and it is absolutely wrong, and is fact dangerous, because it can make the eggs even less safe to eat, since the temperature is to low to kill the bacteria, but might be high enough to enough more growth.
Walter White Jr! Is that you?
Ahaha thats too good
Amazing hahagaha
Exactly what I was thinkin
Eggcelent video! Looking forward to making my own mayonnaise and hollandaise using this method!
Thank you for this very useful information and the time you took to research & produce it. Much appreciated.
Whats the lowest amount of time i can pasteurize eggs for? I need it to be enough to get maximum digestive benefits nut i still need the egg to be liquidy in able to make it into a shake.
I'm pretty sure if "shtf" and civilization collapses, you're either going to need your own chickens and make your own eggs, or you'll just go without eggs. Either way, pasteurizing them is probably going to be the least of your concerns....lol
"I'm pretty sure if "shtf" and civilization collapses, you're either going to need your own chickens and make your own eggs, or you'll just go without eggs"
And I'm pretty sure if one had those chickens and would not live in the middle of nowhere somewhere in Alaska, there will about 10 000 armed people coming for those chickens anyway so in the end it wont' matter much 😂
Thanks for the video. Just wish you had shown the eggs inside, uncooked
so I can eat raw egg over rice?
Karl TheMinecraftMasterBuilder27 that’s why I’m here
I understood but i cant find this type of thermometer . What is the name and where can i find it
WELL DONE VIDEO! I WONDER IF EGGS ARE SOLD PASTURIZED?
You poked it before or after 4 minutes?
Cool video. How long would you have to keep them in the frig before you make your mayo. Can you share your mayo recipe. Thanks
thankyou, I am going to make my own mayonaisse.
kickass video man. thankyou!!
Nice video Sir,
I have one question for you. I want to pasteurize 2000 eggs at one time, how I pasteurize them?
Thank you for taking the time to watch.
If eggs are infected with salmonella then their container box is also infected and should not be used again after pasteurizing the eggs. If the box is made of cardboard you can microwave it for a minute or two before using it again, but plastic boxes may melt in microwave.
NONSENSE. Pasteurization requires getting the INSIDE of the egg to 140 degrees. I tried this technique. I heated the water slowly to give the egg time to warm up, I brought the water temp to 150, and left the egg in the water for 4 minutes rather than 3. I poked the instant read thermometer through the eggshell to see what temperature the INSIDE of the egg actually reached. It was 130 degrees -- about 10 degrees lower than needed for pasteurization. And the egg was starting to set.
Interesting. I need to look in to this. Thank you for bring this up.
I apologize for the tone of my comment. But would encourage you to look at the issue.
I got here because I like to make my own protein shakes using egg whites. That goes to show you that even if you don't believe in the zombie apocalypse this information still is very useful. Lets hope the shit never hits the fan as you so elocuently put it, kudos to you my friend prepper :D
Make sure the container you store them in is sterilized
Can you eat these but raw when your done
You should have shown the egg to be so raw by breaking one of them after the process.
True
the problem is parasites are they killed? coz they are more resilient than bacteria
Sounds like someone drank a bunch of egg nog before filming
u just need 2 seconds after water get boiled to pasreurize eggs
Salmonella can survive for weeks outside a living body, heat accelerate their demise but eggs must be heated to 55 °C (131 °F) for 90 min, or to 60 °C (140 °F) for 12 min.
SO, is the salmonila bacteria on the outside shell and not actually on the egg inside? It would seem that people would get sick, just handeling eggs if it is on the outside. Does the yolk get to 15 degrees as well. It's a little confusing, sorry... This is really good info so thanks for posting.
shouldn be on outside or inside, -Peeple are paranoid (lookup www.cdc.gov/salmonella/outbreaks.html)
Egg's in USA are now sterilized, hen's are checked frequently they will destroy entire flocks if a single infection is found, as as you post from CDC I do not see a shell egg recall dating back to 2010, FDA made em lock down the grain silo's to keep rodents out (this is how the hens were catching SE !, eggs washed rinsed then sealed in mineral oils, mechanically packed ( cannot even touch them) I now buy ours in sealed cases ! any pathogens would be from others inspecting eggs for cracks - hands are filthy ! eggs are clean !
SE or Salmonella bacteria is not a native to chickens to begin with, it is a infection to them as us / the recall in 2010 brought attention to the industry whom lost billions in recalls thus FDA stepped in with new CFR and silo's were sealed as were feeding tubes - ( the infections were coming from rodents getting into silo's ) this has been eliminated as has recalls on raw shell eggs - only 1 recall at 1 company has been issued as of this date since 2010 / if your raising your own or buying from a local this CFR does not apply thus note health of hens ( Sick hens like us are sick ) thus they will not be laying eggs as they should - Im all for pasture raised hens but that will not stop me from buying a good grade A egg by the Cases - I eat some 4 - 6 a day now so do the math / I buy in Sealed cases - as shoppers handle eggs to inspect for cracks it is almost to funny, but cases of 5 dz for 7-10$ sealed is worth it !!! we consume some 76 billion shell eggs and another 220 billion in processed foods each year just in USA - but what many do not know is that a Cooked egg might as well be a different food to that of a Raw Egg - you loose all the benefits !!!
well is it safe to do this for avoiding salmonella? Does it work?
+Mary Mary yes. also pasteurized eggs can be used to make raw cookie dough you can safely eat
You can make raw cookie dough without any eggs at all . Eggs do not add flavor to raw dough they are used to bake cookies . I can't believe people are not smart enough to realize this!!!
+Joann Rhamadan Sorry, I know this post is super old but, just wanted to say that adding eggs to raw cookie dough is not about adding flavor, the eggs are a binding agent that helps hold everything together and form the dough.
@@weirdhuman627 right and eggs do add nice colour and flavour
Thank you for sharing :)
The real life Carl Spackler of Caddyshack.
Microbes come from the reproductive tract of the hen and are passed to the inside of the egg before it is laid.
The thermometer from DealExtreme? Me too. ;)
Im gonna try this
Two words. Sous Vide.
if you research this a little more you will find that pasteurizing shell eggs is not that simple and the technique in the video is not controlled. There are places you can buy such eggs which a re appropriately marked and conform to a process approved by the FDA.
Correct. Getting stores to carry them isn't that easy. fortunately I have one that does.
Dang I got it off ebay for 4 bucks or so. I should of checked out dealextreme first.
👍
Are you breathing through a dirty mustache?
I can't listen to you snoting and sniffing!
FYI I don't think you should stop making videos but with my short attention span aka ADD " Mom had me tested" I got to 4 min and had to stop watching. I feel you could cut a lot out of this video to make it more to the point. It's just not a topic that needs 7 min of explanation and demonstration. Best wishes but not a subscriber.
toooooooooo much talkin my friend..for nothing!!!