Description
Say goodbye to the fear of raw eggs in your favorite recipes! Using the Sous Vide method, you can easily pasteurize eggs at home and safely cook classic dishes like Carbonara pasta, Caesar salad dressing, and even homemade mayonnaise. Discover our step-by-step guide to pasteurizing eggs with Sous Vide and start cooking confidently today!
Ingredients
A dozen of eggs (Or any quantity as needed)
Water
A Large Pot
A Sous Vide Precision Cooker
A Timer
Instructions
- Wash your eggs with cold water and pat dry.
- Put the eggs (with shells) into a vacuum-sealed or Ziploc bag.
- Fill a large pot with water and set your Sous Vide immersion circulator to 135F/57C.
- Once the water reaches the desired temperature, add the bag of eggs to the pot.
- Set a timer for 1 hour and 15 minutes.
- Prepare an ice bath five minutes before the timer goes off.
- After the timer goes off, turn off your Sous Vide machine, transfer the bag of pasteurized eggs to the ice bath, and let them cool for 20 minutes.
- Remove the eggs from the bag, pat them dry, and mark them with an “X” or “P” to indicate pasteurization. Do not mix them with raw eggs.
- Refrigerate the eggs immediately and use them within 5 weeks.
Notes
If you have any concerns about consuming pasteurized eggs, especially if you have a weakened immune system, are elderly, pregnant, or have children, it’s always a good idea to consult your family doctor for advice.
All in-shell pasteurized eggs are good to use within three to five weeks and must store in the refrigerator.
Some recipes that commonly require raw eggs include Carbonara, Tiramisu, mayonnaise, cookie dough, royal icing, eggnog, Caesar salad dressing, hollandaise sauce, and homemade ice cream. These recipes typically call for raw eggs as an emulsifier, a binder, or to add richness and creaminess to the dish.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Entree
- Method: Sous Vide
- Cuisine: American
Keywords: pasteurize eggs, sous vide, how to, step-by-step guide, pasteurizing egg at home.
