Pasteurizing Eggs
Pasteurizing Eggs is an easy way to reduce the risk of any foodborne illness from using raw eggs. It's a simple method to improve food safety
Ingredients
- Free-run eggs, as needed
- Digital thermometer
Directions
- Remove the eggs from the refrigerator and allow them to sit on the counter for 30 minutes.
- In a medium saucepan, add eggs and cover with cold water to 2-inches above. Use a thermometer making sure it doesn’t touch the bottom of the pan for better accuracy.
- Turn the heat to medium and when the water reaches 130-131-132ºF, turn the heat down to low.
- When the water reaches 140ºF, cook eggs for 3 minutes or if they’re jumbo or extra-large, cook for 4 minutes. If the water’s temperature goes beyond, add a little bit of cold water.
- When the time is up, remove from the heat and transfer them to an ice bath; let them sit for 10 minutes.
- Carefully dry them off but before returning them to the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.