HOMEMADE PASTEURIZED EGGS
Hate to use raw eggs in recipes that call for them? Me too! Try this as a way to temper the eggs so that they can be used in place of RAW eggs- like in salad dressings and such. We raise chicken and have lots of eggs. Many more than we can give away or use. While looking for a safe way to store the extra eggs I found this on Washington State Univ web site. foodsafety.wsu.edu PLEASE check the website for more info.
Provided by Mamas Kitchen Hope
Categories Very Low Carbs
Time 10m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.2, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
HOW TO PASTEURIZE EGGS
How to pasteurize your own eggs at home to reduce the risk of food-borne pathogens. Pasteurizing eggs is super easy and only takes 3 minutes! Pasteurized eggs can be used just like regular eggs.
Provided by Elizabeth Marek
Categories Side Dish
Time 13m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 egg, Calories 72 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 83 mg, Sugar 1 g
PASTEURIZING EGGS
This is an easy way to reduce the risk of any foodborne illness from using raw eggs. It's a simple method to improve the food safety of eggs VIDEO https://www.youtube.com/watch?v=EeLzQrlKwEc
Provided by CLUBFOODY
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes.
- In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn't touch the bottom of the pan for better accuracy. Turn heat to medium and when the water reaches 130-131-132ºF, turn the heat down to low. When the water reaches 140ºF, cook eggs for 3 minutes or if they're jumbo or extra-large, cook for 4 minutes. If the water's temperature goes beyond, add a little bit of cold water.
- When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes.
- Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 78.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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