pasteurize

How to pasteurize your own eggs at home to reduce the risk of food-borne pathogens. Pasteurizing eggs is super easy and only takes 3 minutes! Pasteurized eggs can be used just like regular eggs.

How To Pasteurize Eggs

eggs (room temperature)

water (or enough to cover the eggs

Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up)

Add enough water to cover your eggs by 1&quot;. REMOVE YOUR EGGS BEFORE HEATING THE WATER.

Place your thermometer into the water and begin heating the water to 140ºF. Adjust the heat as necessary to ensure the water does not get hotter than 142ºF.

Add your eggs back to the water and continue watching the temperature to make sure the heat is not rising or falling.

After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. Let them cool for 5 minutes.

Dry your eggs and use them right away or store them in the fridge like you would any other egg.

How to pasteurize eggs at home using one of three simple methods: stovetop, sous vide, or microwave (for egg yolks). Once pasteurized (heat-treated to reduce pathogens), you&#039;ll be whipping up tons of treats, confident in the fact you can avoid any food-borne illnesses.

How to Pasteurize Eggs (4 Methods)

eggs

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.

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.

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&#39;t want the temperature to go above 142ºF/61ºC; otherwise, the egg will begin to cook.

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.

Method 1: On the Stovetop

For an even &quot;safer&quot; 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&#39;t touching the bottom of the bowl).

Using this method, you can pasteurize whole eggs, whites, or yolks – usually with a small portion of the liquid from whatever recipe you&#39;re creating (1/4 cup per egg, and 2 Tbsp per yolk or white). Bring the mixture&#39;s temperature to 160ºF/71ºC (since it isn&#39;t eggs alone), constantly stirring, so the eggs don&#39;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.

Alternative method: Stovetop (out of shell)

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.

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.

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

Method 2: Using Sous Vide

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.

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

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).

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.

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.

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

Method 3: Pasteurize egg yolks in microwave

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 &quot;P&quot; (or another marking). Alternatively, any eggs pasteurized outside of the shell should be used immediately!

How to Store?

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How to Pasteurize Eggs (4 Methods)

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