How to Pasteurize Eggs at Home
Submerging eggs in water that is the right temperature, and for the right amount of time can take the worry out of using raw eggs. It takes about 3 1/2 minutes at 140 degrees to kill Salmonella bacteria. This can easily be done at home. Just be sure you have an instant-read thermometer and follow the directions carefully.
Ingredients
- Eggs - farm fresh if possible! room temperature - up to one dozen at a time
- an instant-read thermometer
- a large pot
- a colander or seive that will fit into the pot
Instructions
- It is very important to bring your eggs to room temperature. If you forgot to set them out to come to temperature and are using eggs out of the refrigerator, place them in a bowl of tepid water for about 5 minutes.
- Bring a large pot of water to 142 degrees (the 2 extra degrees are just to be safe), using an instant-read thermometer to check the temperature. Keep the thermometer in the water to be sure that a constant temperature of 142 is maintained.
- When the water has reached 142 degrees, lower the eggs into the pan. It is very important that the water not drop below 140 degrees.
- For medium to large eggs, leave the eggs in the water for 3 1/2 minutes. For extra large or jumbo eggs, leave the eggs in the water for five minutes.
- Remove the eggs, dry them, and refrigerate them, in a tightly-covered container. Use within the week.
Notes
Disclaimer: While the salmonella bacteria, if present, is generally found on the exterior of the eggshell, an infected hen can pass the bacteria to the yolk while it is in the oviduct. Although salmonella in the yolk is rare, you need to be aware that this process does not heat the yolk sufficiently to kill the bacteria if it is present inside the egg.
If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.