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    • DIY: How to Pasteurize Eggs at Home

      eggsAccording to the FDA, only 1 in every 20,000 eggs carries the risk of Salmonella, but if you're preparing your favorite recipe utilizing raw eggs, it comes as cold comfort! Did you know that you can pasteurize eggs at home? Here's how . . .

      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 NOT let the temperature rise above 142F or your egg will begin to cook.

      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 149F
      • Egg yolk coagulates between 149 and 158F
      • Whole eggs between 144 and 158F.
      If preparing eggs within a recipe with other ingredients, dilute the eggs with liquid or other ingredients, such as milk, or sugar (at least cup liquid or sugar per egg as in custard) and cook the egg mixture to 160F. This method will destroy harmful bacteria in a few seconds.

      Sources: http://www.eggsafety.org/consumers/c...s#Composition5
      Comments 2 Comments
      1. PinkLadyRizzo's Avatar
        Ooh, thanks! I just found a recipe in a book that called for pasteurized eggs in making homemade mayonnaise.
      1. RandomName's Avatar
        Would small eggs (such as quail) be pasteurized in the same manner?

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