Hard-boiled eggs pose almost no threat, but if you're following a recipe that calls for raw or undercooked eggs - mayonnaise, egg whites, eggnog, etc. - It is possible to carry out a pasteurization process to reduce or eliminate the risk of salmonella.
Method 1 of 2: Standard Technique
Step 1. Use fresh eggs As a general rule they are relatively safer
Do not use an egg that has expired and never use one that has any cracks in the shell.
Step 2. Take the eggs out of the fridge and leave it on the kitchen counter for 15 to 20 minutes
They must be at room temperature before you begin the procedure.
Do not use chilled eggs. Egg yolks need to reach a temperature of 59°C before the bacteria die, but cold eggs may not heat up sufficiently during the limited time they spend in the warm water used for pasteurization. Eggs at room temperature, on the other hand, are more likely
Step 3. Place the eggs in a small pan half filled with water
Don't put one on top of the other.
- If necessary, add more water. It should exceed the eggs by about 2.5 cm.
- Place a thermometer on the side of the pan. Its tip needs to be under water so it can read the temperature of the liquid during the process. You will need to monitor it closely.
- A digital thermometer is probably the best choice as it allows for more accurate readings.
Step 4. Heat the water slowly
It needs to reach a temperature of 60 °C.
- During the entire process, the ideal is that the water temperature does not exceed 61, 1 °C so that the egg texture does not change.
- However, the temperature can reach up to 65 °C without significant changes in the quality of raw eggs. If you are not using a thermometer, watch the water and wait for bubbles to form at the bottom of the pan. When this happens, the water temperature will be around 65 °C. It's a little taller than ideal, but it will work.
Step 5. Keep this temperature for three to five minutes, depending on the size of the eggs
- As the water temperature must not exceed 61 °C, monitor it continuously. When necessary, adjust the temperature of the stove.
- If the temperature exceeds 65 °C, remove the pan from the heat and let the eggs stand in hot water for three to five minutes.
Step 6. Take the eggs out of the water with a slotted spoon and rinse under cold running water until the shell reaches room temperature
- Another option is to place the eggs in a bowl of ice water. This alternative makes eggs more susceptible to bacteria, but it also works.
- Running water quickly lowers the temperature of the eggs, which prevents them from cooking.
Step 7. Store pasteurized eggs in the fridge for a week or so or use immediately
Method 2 of 2: Broken Egg Technique
Step 1. Use fresh eggs, with no cracks in the shells and clean
The use of eggs at room temperature is not as important in this method as the white and yolk will be exposed to heat more directly
Step 2. Put 1/3 of water in a large pot and bring to a boil over high heat
- As the water starts to boil, advance the process.
- You will need to use a stainless steel bowl that fits snugly into the water pan. However, don't put it in the pot right now.
Step 3. Break the eggs into the bowl
You can pasteurize whites and yolks together, but if you like, you can use two bowls and separate them. If you're not going to use one of the parts, for example, throw it away
Step 4. Mix raw egg with a little liquid - 30 ml for each complete egg or yolk/white
With a fuê, beat until it forms a froth.
Use whatever you like: water, lemon juice, milk, etc. However, do not add milk together with lemon juice as the milk will curdle and spoil the eggs
Step 5. Once the water has boiled, take the pan off the heat and place the bowl inside
In this method, eggs will be pasteurized indirectly. It is even possible to put the bowl directly on the fire, but you run the risk of cooking the eggs
Step 6. As soon as you put the bowl in the pan, start stirring it with a fue (or fork)
Do this for two to three minutes, or until the water is warm.
This constant movement distributes heat, which causes the eggs to pasteurize completely
Step 7. Allow to cool for approximately three minutes and use immediately
Do not store these eggs in the fridge.
wikiHow Video: How to Pasteurize Eggs
If you're in a hurry or unsure about the process, buy already-pasteurized eggs at the supermarket. They are more expensive, but have undergone professional procedures, which can offer even more protection
- Although these methods are also used by professionals, there is still no 100% guarantee that eggs pasteurized at home will be completely free of bacteria.
- Approximately 1 in every 20,000 eggs will contain salmonella. However, a proper pasteurization should kill this bacteria; therefore, always use them when a recipe calls for raw eggs.
- To be on the safe side, if you are pregnant or have a compromised immune system, completely avoid any raw egg recipes.