Sometimes a recipe calls for raw eggs and while I love these recipes I don’t like the idea of consuming raw eggs. I’m not the only one, many cooks shy away from using those recipes. However, my solution is to pasteurize my fresh eggs before adding to the recipe so they are slightly cooked but still have the raw consistency.
Pasteurizing eggs basically reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked.
Pasteurizing eggs in their shells are achieved through a technique that uses precise time and temperature zones within a pot of water. To Pasteurize eggs you are briefly boiling your eggs at a high temperature and then cooling them off with cool water. The yolk must reach a temperature of about 140º F.
Pasteurizing your eggs
- To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140º F.
- Keep the water temperature at 140º F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
- Store in the refrigerator until needed or use right away.
Adapted from Baking Bites