Pasteurize Eggs at Home Using Sous Vide
Love making homemade mayonnaise, creamy Caesar dressing, chocolate mousse, smoothies, hollandaise sauce, etc., but worry about the risks of raw eggs? Home pasteurization using sous vide offers a simple solution.
Servings: 6 Pasteurized Eggs
Calories: 63kcal
Equipment
- Polycarbonate container to hold water
- Immersion Circulator
- Steamer basket
- Silicone cover for polycarbonate container
Ingredients
- 6 eggs (See Note 1)
Instructions
- Add water and the immersion circulator to the polycarbonate container. Heat water to 135°F.
- Place eggs in the steamer basket to prevent them from rolling around in the water. When the water reaches temperature, add the eggs. If desired, cover the container with a silicone lid.
- Allow the eggs to "sous vide" for 90 minutes.
- At the end of 90 minutes, transfer the eggs to an ice water bath and allow them to cool for 20 minutes.
- Remove the eggs and dry them on a dish towel. Using a permanent marker, place a "P" on the eggs to indicate pasteurization.
- Refrigerate until ready to use.
- Yield: 6 pasteurized eggs.
Video
Notes
- May use more or fewer eggs.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
