According 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 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.