How to Pasteurize Large Eggs:
Place eggs in a single layer in a saucepan. Cover with water 1" over the eggs. Use a digital thermometer to maintain the proper temperature.
Bring the temp up to 140F for exactly 3 and 1/2 minutes (and no more than 142F). Do
Immediately remove eggs from hot water, rinse thoroughly with cold water.
Note: Jumbo sized eggs must be processed for exactly 5 minutes in 140F water
Once your eggs have been pasteurized, they are now safe for use in recipes such as homemade mayonnaise, ice cream, and egg nog.
- Egg white coagulates between 144 and 149°F
- Egg yolk coagulates between 149 and 158°F
- Whole eggs between 144 and 158°F.
If preparing eggs within a recipe with other ingredients, dilute the eggs with liquid or other ingredients, such as milk, or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F. This method will destroy harmful bacteria in a few seconds.