How To Pasteurize Eggs Recipes

HOW TO PASTEURIZE EGGS

Steps:

• Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up)
• Add enough water to cover your eggs by 1". REMOVE YOUR EGGS BEFORE HEATING THE WATER.
• Place your thermometer into the water and begin heating the water to 140ºF. Adjust the heat as necessary to ensure the water does not get hotter than 142ºF.
• Add your eggs back to the water and continue watching the temperature to make sure the heat is not rising or falling.
• After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. Let them cool for 5 minutes.
• Dry your eggs and use them right away or store them in the fridge like you would any other egg.

HOMEMADE PASTEURIZED EGGS

Steps:

• To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
• Cook over low heat, stirring constantly until the mixture reaches 160°F.
• These eggs can be safely used in recipes and require no further cooking.
• www.foodsafety.wsu.edu.
• Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.

PASTEURIZED EGG YOLKS

Steps:

• Separate two eggs and collect the yolks in a microwave-safe glass bowl. Whisk the yolks thoroughly using the first of your three clean whisks. Add 1 Tbsp lemon juice and whisk again. Add 2 Tbsp water and whisk again. Seal bowl with plastic wrap and place it in the microwave. NOTE: The current whisk should be set aside now. You'll need to have the next two ready to go in quick succession. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl from the microwave, remove the plastic wrap and whisk the yolks vigorously with a clean whisk. Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, them remove and whisk vigorously with another clean whisk until the mixture is smooth and creamy. These egg yolks are now safe to use in mayonnaise or other raw-egg preparations. Tips: You can increase the number of yolks to three. Just increase the cooking times to 10 seconds from the moment the surface of the eggs starts to rise. Three whisks (or forks) are absolutely essential. Don't try to wash and dry the same whisk and re-use it. It'll take too long and the temperature of the eggs will fall too fast. And by no means should you use an unwashed whisk for the second or third whiskings. You'll just be contaminating the egg mixture. From http://culinaryarts.about.com/od/eggsdairy/ht/pasteurize_eggs.htm