Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Directions

  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. Cook over low heat, stirring constantly until the mixture reaches 160°F.
  3. These eggs can be safely used in recipes and require no further cooking.
  4. www.foodsafety.wsu.edu.
  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.