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    You are in: Home / Recipes / Homemade Pasteurized Eggs Recipe
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    Homemade Pasteurized Eggs

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Mama's Kitchen (Hope)'s Note:

    Hate to use raw eggs in recipes that call for them? Me too! Try this as a way to temper the eggs so that they can be used in place of RAW eggs- like in salad dressings and such. We raise chicken and have lots of eggs. Many more than we can give away or use. While looking for a safe way to store the extra eggs I found this on Washington State Univ web site. foodsafety.wsu.edu PLEASE check the website for more info.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
    2. 2
      Cook over low heat, stirring constantly until the mixture reaches 160°F.
    3. 3
      These eggs can be safely used in recipes and require no further cooking.
    4. 4
      www.foodsafety.wsu.edu.
    5. 5
      Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.

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    Nutritional Facts for Homemade Pasteurized Eggs

    Serving Size: 1 (59 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.5
     
    Calories from Fat 44
    60%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 211.5 mg
    70%
    Sodium 70.2 mg
    2%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 6.2 g
    12%

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