How to Pasteurize Eggs 2 Ways
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- Опубліковано 13 лип 2024
- How to pasteurize eggs, 2 ways. If your recipe calls for raw eggs and you’re not sure if the eggs you have are safe to eat raw, never fear! You can pasteurize them at home in just a few steps!
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Eggs are pasteurized to prevent food-borne illnesses such as salmonella. Heating whole eggs eliminates bacteria and allows you to use raw eggs and make homemade mayonnaise and other recipes, worry-free. Also, sometimes a recipe calls for uncooked egg whites like buttercream or icing. You may want to pasteurize (or heat treat) your uncooked eggs before using them to reduce the chances of food-borne illness.
If you love this how-to pasteurize eggs (pasteurization process) in 2 ways, let us know what you think in the comments below! #dished #pasteurizing #eggs
0:00 Pasteurizing eggs, technique 1
0:48 Pasteurizing eggs, technique 2
Things you need to pasteurize eggs:
A boiling pot
Some water
A food-grade thermometer
OR
Precision cooker
Eggs you want to pasteurize
Ice bath
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The egg shell is not the only thing that can be contaminated. The whites and yolk can be contaminated even with intact shells. Longer times are recommended at lower temps.
This method is not pasteurizating the egg at all. The 140 degree and 3.5 minutes applies to holding the internal temperature of the egg at that temperature and time. Not just putting the egg jn 140 degree water for a few minutes. It takes much longer for the internal temperature to actually reach 140 and THEN it has to be held there for 3.5 minutes.
What I like to do is to let the temperature hold at 140 for a couple minutes and let it cool slowly w/o putting the eggs in the ice bath. If I had a sous vide machine, I would def put the eggs in there at 140 for 2 hours.
If you put it in cold water on the stove the internal temperature will rise gradually with the water, you're not dropping them in a hot water 3-4 minutes
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I just ate 2 raw yolks -_-
This is not a procedure to pasteurize whole eggs. You must target an *internal* temperature in the egg for a sustained period of time. The most common cycles are around 130-135°F for around 75 minutes. This is not pasteurization, this is partial cooking.
The purpose of whole egg pasteurization is not just to deal with infection on the egg shell, but to deal with infection inside the egg, all the way into the yolk.
question please, do you start with refrigerated or room temperature eggs
Start with eggs in water at room temperature. This way it doesn't matter if the eggs are cold. It would still likely be better if both are room temperature. Water and eggs will heat at the same rate if they are the same.
But is the temp hot enough to kill the bacteria IN the egg, you said on the egg shell…
This is NOT pasteurization. Those who, for health reasons, need to pasteurize their eggs in order to consume/enjoy runny yolks or soft-boiled eggs should NOT follow this "recipe."
Kill the bacteria on the EGG SHELL??? I thought pasteurisation can make eggs safe to use raw for like mayonnaise or a hollandaise sauce. Will have to start my search again 😀😀
What are you talking about? They pasteurise the egg for the inside, not the outside. Salmonella is in the egg, not in the shell and it’s does instantly at 70 degrees celcius
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