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Pasteurized Eggs for Raw Applications Recipe

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This recipe for Pasteurized Eggs for Raw Applications is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 12 eggs
Directions:
Directions:
Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 134.6°F (57°C). Cover container.

Mark eggs to indicate they are pasteurized. Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cover container. Cook for 75 minutes.

Fill a bowl with cool water and ice.

Use that same spoon to transfer the eggs to the ice-water bath to cool, which should take about 20 minutes. Use right away or refrigerate for up to 2 weeks.
Personal Notes:
Personal Notes:
In the United States, most grocery stores sell pasteurized eggs. If you cannot find them and happen to have a sous vide machine, you can make your own at home. Eggs will be pasteurized anywhere between 130°F and 135°F (54.4°C to 57.2°C). Lower temperatures require longer cook times (up to 3 hours) but keep the egg proteins closer to those of a raw egg. Figure out what works for you in each recipe. The egg white may be a bit cloudy when cooked to 135°F (57.2°C).

 

 

 

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