Chef Maloney
Senior Cook
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.
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.
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