PASTEURIZING EGGS

Submitted by clubfoody

"This is an easy way to reduce the risk of any foodborne illness from using raw eggs. It's a simple method to improve the food safety of eggs VIDEO https://www.youtube.com/watch?v=EeLzQrlKwEc"

 

• Ready In: 25mins
• Ingredients: 2
• Serves: 4

ingredients

• 4 eggs
• 4 cups water

directions

1. Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes.
2. In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn’t touch the bottom of the pan for better accuracy. Turn 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.
3. When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes.
4. Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.