Pasteurizing Eggs At Home

[Chef Maloney]

There is a simple way to PASTEURIZE eggs at home.
SOURCE: * melindalee.com * go to 'BASICS' then go to 'ABOUT EGGS'

Salmonella bacteria is killed at a maintained temperature of 140 degrees in about 3 1/2 minutes.

Eggs begin to cook at 160 degrees.

If a temperature of lets say, 142 degrees (to be safe) is maintained for 3 1/2 minutes, the bacteria will be killed and the result is a safe egg that will act like a raw egg in recipes.

Mark the eggs with a 'P' (for pasteurized) to avoid confusion of which eggs have been pasteurized, and refrigerate.

An instant read thermometer can be used for the process.
Place the eggs in a bowl of warm water, leave the thermometer in the water, add room temp eggs and use a timer.

Larger eggs, such as JUMBO will take 5 minutes to pasteurize.

[Sir_Loin_of_Beef]

You do realize that the chances of getting an egg infected with salmonella are like 500,000 to 1, right?

[Chef Maloney]

Originally Posted by Sir_Loin_of_Beef

You do realize that the chances of getting an egg infected with salmonella are like 500,000 to 1, right?

oh ya. That is true Sir_Loin_of_Beef
I have NEVER had a problem with eggs in my life.
I'm simply a miniscule nothing in the scheme of things eh? Even the bacteria doesn't like me

[PhilinYuma]

Originally Posted by Sir_Loin_of_Beef

You do realize that the chances of getting an egg infected with salmonella are like 500,000 to 1, right?

I think that your figure may be a little eggcentric, Sir_Loin.
The FDA claimed in 2009,that the number of salmonella infections from eggs was stable at about 142,000 p.a. (Wiki has the reference). The 2011 US population estimate was 311,592,917, giving an incidence of about one infection per 2,194 people. On the bright side, there are about 3,000,000 injuries from auto accidents per year, so it is still much safer to eat one, or even two, unpasteurized eggs than to go out for a spin.
Cheers

[GLC]

Honey. Gimme one of those salmonella eggs for breakfast today. I'm late for work and havta drive real fast, and what are the odds of getting salmonella AND getting killed in an accident on the same day?

(Course I guess I havta eat that egg raw. If I cook it, I'm right back to the original chance of dying in the wreck.)

[Sir_Loin_of_Beef]

You have a greater chance of salmonella from the lox on your bagel

[Chef Maloney]

To whom it may concern:

Originally Posted by chef maloney

there is a simple way to pasteurize eggs at home.
source: * melindalee.com * go to 'basics' then go to 'about eggs'

salmonella bacteria is killed at a maintained temperature of 140 degrees in about 3 1/2 minutes.

eggs begin to cook at 160 degrees.

if a temperature of lets say, 142 degrees (to be safe) is maintained for 3 1/2 minutes, the bacteria will be killed and the result is a safe egg that will act like a raw egg in recipes.

mark the eggs with a 'p' (for pasteurized) to avoid confusion of which eggs have been pasteurized, and refrigerate.

an instant read thermometer can be used for the process.
place the eggs in a bowl of warm water, leave the thermometer in the water, add room temp eggs and use a timer.

larger eggs, such as jumbo will take 5 minutes to pasteurize.

[Alex-Peter]

This is very important information thank you so much Chef Maloney :)

[Chef Maloney]

Originally Posted by Alex-Peter

This is very important information thank you so much Chef Maloney :)

You are welcome Alex-Peter. Someone responded to a recipe I posted titled 'World's Best Vinaigrette'. They were concerned with the safety of using a raw egg, which is one of the ingredients in the recipe. I heard this information on Melinda Lee's 'food news' program and thought I'd pass it along for those interested

[Kayelle]

Thank you for posting this information CF.

For those who think it's unnecessary, you're most welcome to do as you please, and just scroll on by.

Since I was once hospitalized with salmonella poisoning, I will do everything possible to be safe rather than sorry. Statistics were sure not on my side, but maybe they will be on yours.