Step 1

For this method, you will also need a kitchen thermometer, a pot with water (to warm up the eggs in), and a bowl with ice water.

Step 2

Transfer the room-temperature eggs to a saucepan with cold water (about 1 inch above the eggs), and heat up over medium heat until the temperature reaches 140ºF/60ºC.

Step 3

Maintain that temperature for at least 3 minutes (3.5minutes to be extra safe) either by lowering the heat slightly or adding a little cold water. You don't want the temperature to go above 142ºF/61ºC; otherwise, the egg will begin to cook.

Step 4

After three minutes, quickly transfer the eggs to the ice water/ice bath to stop them from cooking further.Once cooled, use them as required in your recipe or refrigerate them.

Step 5

For an even "safer" egg pasteurization, you can do the process out of the shell. To do so, use a double boiler method (placing a heat-proof bowl over a pan of simmering water – making sure the water isn't touching the bottom of the bowl).

Step 6

Using this method, you can pasteurize whole eggs, whites, or yolks – usually with a small portion of the liquid from whatever recipe you're creating (1/4 cup per egg, and 2 Tbsp per yolk or white). Bring the mixture's temperature to 160ºF/71ºC (since it isn't eggs alone), constantly stirring, so the eggs don't start to cook/coagulate on the bottom/sides of the bowl. When ready, either continue with your recipe immediately or place the bowl in an ice bath to cool down the eggs first.

Step 7

For this method, you will need a sous vide kit, a pot with water (to warm up the egg in), and a bowl with ice water.

Step 8

Set the sous vide temperature to 135ºF/57ºC and allow the water to warm up. Then place the eggs in the pot (using a slotted spoon or inside a plastic bag) and allow them to pasteurize for 75 minutes.You can also pasteurize the egg whites separately by placing them in a bag in the water.

Step 9

Transfer the eggs to an ice bath for around 20 minutes to cool.

Step 10

For this method, you will need a microwave, 3 separate clean whisks or forks, an acid (other lemon juice or white wine vinegar), and water. Per 4 eggs, you will need 2 Tbsp acid and 4 Tbsp water.

Step 11

Separate the eggs into yolks and whites and place the yolks in a microwave-safe dish, whisking well.

Step 12

Add the lemon juice/vinegar and whisk again, then add the water and whisk once more. Then cover the bowl with plastic wrap (or a small plate).

Step 13

Heat the egg yolks in the microwave until the surface of the eggs begins to rise. The exact time will depend on your specific microwave. However, 45-60 seconds is average. Once the surface begins to rise, heat for extra 8 seconds.

Step 14

Quickly remove the dish from the microwave and whisk the yolks with a new clean whisk. Place it back in the microwave and heat on high again until the surface rises, plus an extra 8 seconds.

Step 15

Remove it from the microwave once more and whisk one final time (with a new whisk) until smooth and creamy.

Step 16

Any eggs pasteurized in the shell with last between 2-3 weeks in the fridge, though I aim to use them within a week. If storing pasteurized eggs together with non-pasteurized, I recommend marking the pasteurized ones with a "P" (or another marking). Alternatively, any eggs pasteurized outside of the shell should be used immediately!