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How to Pasteurize Eggs using a Sous Vide Circulator ~ Pasteurized Eggs ~ Amy Learns to Cook
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- Опубліковано 23 гру 2018
- How to Pasteurize Eggs using a Sous Vide Circulator. Pasteurized Eggs. Eric is pasteurizing eggs by the Sous Vide method. These eggs can be used for Eggnog, meringue, mayonnaise, hollandaise, or other recipes.
See how we used these eggs in a homemade eggnog recipe: • How to Make Homemade E...
WARNING: This method may not eliminate 100% of the salmonella or other pathogens that could be in an egg. If you are pregnant or have other health concerns, you should avoid consuming raw or pasteurized eggs.
Cisno Sous Vide Circulator: amzn.to/2CxHqd4
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This was wonderful information! Thanks for sharing and Happy Holidays.
Thank you. Glad you enjoyed it.
I don't get the temperatures you're talking about. If the danger zone is between 40 and 140 degrees then how is cooking them at 131 or 135 degrees safe? I've worked as a cook for a long time and I know you have to maintain a temperature of 140 degrees to keep the food safe. Regardless of the amount of time you cook at these temperatures you still don't reach 140. So please explain how cooking to 131 or 135 is safe.
George Richardson it’s a set heat for a set period of time. Google Douglas Baldwin.
I'm sure you've found the answer in the meantime, and apologies for the necro of this thread, but for anyone like me reading this comment section, this is a quote from Douglas Baldwin, with proper references.
TLDR is that while the danger zone, where pathogens can multiply, actually stops around 126-127F, w/o precision temp control it was simply considered impractical to make anything safe at anything below ~140F, due to the excessive holding time at those temps needed to kill enough of them off:
"You were probably taught that there’s a “danger zone” between 40°F and 140°F (4.4°C and 60°C). These temperatures aren’t quite right: it’s well known that food pathogens can only multiply between 29.7°F (-1.3°C) and 126.1°F (52.3°C), while spoilage bacteria begin multiplying at 23°F (-5°C) (Snyder, 2006; Juneja et al., 1999; FDA, 2011)"
"So why were you taught that food pathogens stop multiplying at 40°F (4.4°C) and grow all the way up to 140°F (60°C)? *Because it takes days for food pathogens to grow to a dangerous level at 40°F (4.4°C) (FDA, 2011) and it takes many hours for food to be made safe at just above 126.1°F (52.3°C) - compared with only about 12 minutes (for meat) and 35 minutes (for poultry) to be made safe when the coldest part is 140°F (60°C)* (FSIS, 2005; FDA, 2009, 3-401.11.B.2). Indeed, the food pathogens that can multiply down to 29.7°F (-1.3°C) - Yersinia enterocolitica and Listeria monocytogenes - can only multiply about once per day at 40°F (4.4°C) and so you can hold food below 40°F (4.4°C) for five to seven days (FDA, 2011). At 126.1°F (52.3°C), when the common food pathogen Clostridium perfringens stops multiplying, it takes a very long time to reduce the food pathogens we’re worried about - namely the Salmonella species, Listeria monocytogenes, and the pathogenic strains of Escherichia coli - to a safe level; in a 130°F (54.4°C) water bath (the lowest temperature I recommend for cooking sous vide) it’ll take you about 2½ hours to reduce E. coli to a safe level in a 1 inch (25 mm) thick hamburger patty and holding a hamburger patty at 130°F (54.4°C) for 2½ hours is inconceivable with traditional cooking methods - which is why the “danger zone” conceived for traditional cooking methods doesn’t start at 130°F (54.4°C)."
Game changer overcame holidays. Thank you! No more running around town trying to find p. eggs for egg nog! 🌞
Last Christmas I went to no less than five stores looking for pasteurized eggs, and no matter where I went, whenever I'd ask for them, they'd look at me like I had three heads. Never did find them. So glad to have found this simple method. Just wish all of the videos online about it didn't take ten minutes to just say 131 degrees F for 2 hours. Seems like that could be done in a 30 second video, with time to spare for niceties. Anyone searching for how to pasteurize eggs with a sous vide, probably already knows how to use their sous vide, and just wants to know two things; time and temp, and that's it. Hate when it takes someone ten minutes to just get to the point of such a simple explanation. In any event, still thankful for the video.
I have a strong feeling that this dudes name is Eric
I thought his name would be Amy
I noticed you pasteurized a half dozen eggs. Is there any reason a dozen could be pasteurized at on time? Is the same time used for jumbo eggs?
great info!!!
Thank you Sharon. Happy New Year!!!
Thanks for the info. FYI you don't need to put them in a bag.
Thanks for the info.
Thanks Brenda!!! Happy New Years!!!
I just noticed that in the intro, you went almost a minute without blinking.
Excellent glad you gave centigrade for us brits 55 c is perfect for me I do beef at that so kill two birds one bath
Is there anything to lightly rubbing the shells with oil to prolong their shelf life?
David, I have not researched that so I have no idea. Did you hear this from a credible source? I only know that you can separate the yolks and whites and freeze them. Haven't tried to keep them intact and freeze them. Not sure what that would do.
@@EricLearnstoCook I suppose you could try it with a couple of identical eggs, oil one and see which floats in water first.
Never heard of freezing them.
You can oil eggs to prolong their life. It’s by gently rubbing oil over the eggs shells with cotton ball or something. That prevents air getting into the shell and extends the life of eggs. But, that is used when people don’t have enough space in the refrigerator to store their eggs or don’t have electricity etc...They oil the eggs and store them at room temperature. Not sure if it will do anything for eggs that are already refrigerated.
Butter makes em nice not sure about lasting try clarified butter
I like to make mayonnaise with just egg yolks as I cannot tolerate egg whites. After being pasteurized, do they separate as well as totally raw? I'm thinking of buying a cheap sous vide circulator just for pasteurizing eggs.
Just make sure they're as fresh as possible and chilled to make the separating easier.
Merry Christmas to you both, nice video, good information too. Our son got us a sous vied for Christmas this year, I haven't tried it yet but I am excited to attempt to cook a med. rare steak with it!
Thank you Bonnie. Hope your family had a wonderful Christmas. The sous vide is really cool. I did a chuck roast for almost 30 hours and came out really nice (medium) and very tender. You can do a lot of stuff. Just research the times and temps so you don't overcook something (dry it out is possible) and cook enough to not get sick, but lots of stuff. We'll do some chicken breasts to see how they turn out. But then, need time to cook in the air fryer. Ho hum....decisions...decisions...decisions. Happy New Years!!!!!
Dude! Crack an egg open for a brother!
You're so close to looking like H3H3