How to Pasteurize Eggs
Occassionally you will encounter recipes, such as ice cream, eggnog and pies, which call for eggs that are not to be cooked. Often eggs in these recipes will scramble and ruin the texture of the final product.
Therefore, it is best to use pasteurized eggs. Pasteurized eggs have been exposed to a temperature high enough to kill the bacteria within the egg but will not cook them. The bacteria within eggs are mostly in the eggshell, that may also contain salmonella, making them safe to congest.
Infants, woman who are pregnant and the elderly should not consume raw eggs.
This method cannot be absolutely guaranteed to completely eliminate the 1 in 20,000 chance that an egg you have might have salmonella, although as long as your egg reaches the appropriate temperature, it should be effective.
Since the vast majority of bacteria associated with an egg is found on the eggshell, the fresher your eggs are, the better they are.
What you will need to pasteurize eggs
- Digital thermometer
To make pasteurized eggs
- Place eggs in a saucepan filled with water and fitted with a digital thermometer.
- Turn on the heat and bring the water up to 140°F (60°C).
- Keep the water temperature at 140°F/60°C for 3 minutes (and no higher than 142°F/61°C), reducing the heat on the burner if necessary.
- Remove eggs from hot water and rinse thoroughly with cold water.
- Store in the refrigerator until needed or use right away.
- Jumbo sized eggs require 5 minutes in 140°F/60°C water.