Make raw eggs safe by pasteurizing them out of the shell at home.
Heres how you’re free to pasteurize eggs at home on the stovetop.
Why Pasteurize Eggs?
Alison Bickel
You may be wondering: why pasteurize eggs at all?
The reason is salmonella.
And lots of absolutely fabulous recipesmayonnaise,royal icing,hollandaisecall for raw or partially cooked eggs.
Simply Recipes / Elise Bauer
How big of a risk is salmonella infection via eggs?
What if your eggs are farm fresh?
Arent eggs supposed to be totally protected from bacteria as long as theyre still in the shell?
Simply Recipes / Sally Vargas
Salmonella can exist on the outer eggshell and spread to the egg once the shell is broken.
But salmonella can also bein the egg white and yolk of a totally intact egg.
You cant count on freshly cracked eggs being safe.
Simply Recipes / Ciara Kehoe
So, do you have to swear offchocolate mousseandCaesar saladfor life?
If you don’t want to take any chances, pasteurized eggs are the answer!
Pasteurizing brings eggs to a temperature that kills dangerous pathogens.
Annika Panikker
Are Unpasteurized Eggs Safe?
you could crunch the stats in many ways and still come out with different outcomes for possible risks.
We live in a world where eatingpeanut butteror raw onions can give you salmonella.
Alison Bickel
Would I feed raw or undercooked eggs to someone else unless I knew they were okay with it?
The choice is up to you.
Simply Recipes / Sally Vargas
Can You Buy Eggs Already Pasteurized?
Some grocery stores sell refrigerated in-shell pasteurized eggs, though not all stores carry them.
Look for them next to the regular eggs.
Pasteurized liquid whole eggs sold in cartons are another option, but only for recipes calling for whole eggs.
Egg white powderandmeringue powderare pasteurized and will work in recipes likeroyal icing.
Food safety experts say this is not a dependable method for reasons we’ll go into in a bit.
Once the eggs reach 160F, proceed with the recipe.
We spoke with Elisa Maloberti, a food safety expert with the American Egg Board.
What about sous vide?
The pasteurizing methods used commercially for in-shell eggs are highly regulated, using precision equipment and constant monitoring.
You simply can’t duplicate these conditions at home.
So if youre pasteurizing eggs yourself, do it out of the shell with the methods we share below.
How To Pasteurize Eggs at Home
These procedures were developed for home cooks by theAmerican Egg Board.
Ingredients
Method
Note: Youll need a small saucepan and an instant-read or candy thermometer.
Of that, 1/4 cup can be the lemon juice called for in the recipe.)
Cook over low heat, stirring constantly, until the mixture registers 160F on an instant-read or candy thermometer.
Scrape the bottom and sides of the pan with a silicone spatula the entire time.
Use the pasteurized egg mixture immediately; it cannot be made ahead of time.
Scrape the bottom and sides of the pan with a silicone spatula the entire time.
Note: Pasteurized egg whites take longer to beat to soft peaks than unpasteurized whites.
Bring a large pan saucepan of water to a boil.
Scrape the bottom and sides of the pan with a silicone spatula the entire time.
